Zesty Greek Chicken Pizza
This zesty white Greek chicken pizza is so delicious, and full of fresh vibrant flavors. It definitely makes for a great weeknight dinner when you’re looking for something fun and easy. Pizza night at our house is always a good idea.
Servings: 1 pizza
Calories:
Ingredients
- 1 Pizza Dough
- Corn Meal to dust the counter
- 1 cup Ricotta Cheese
- 1 Zest of Lemon
- 2 cloves Garlic - Minced
- ½ cup Shredded Mozzarella Cheese
- ¼ Purple Onion, thinly sliced
- 1 Yellow Bell Pepper, thinly sliced
- 6-10 oz Marinated Artichoke Hearts - quartered
- 6-7 oz Sun Dried Tomatoes in oil
- Cooked Chicken - cut into bite size pieces
- Pitted Kalamata Olives
- 2 TBSP Dry Oregano
- Shredded Parmesan cheese
- Arugula (optional)
Instructions
- Preheat the oven to 425F and if you’re using a pizza stone, place it in the oven to warm up as the oven preheats. You can also use a sheet pan – do not preheat.
- Sprinkle corn meal on the counter surface and roll out your dough to be about ¼ inch thick.
- Before adding the toppings, sprinkle corn meal onto your preheated pizza stone or sheet pan.
- Transfer your rolled out pizza dough to your stone or sheet pan. In a small bowl, combine the ricotta cheese and lemon zest until it is evenly distributed. Spread the ricotta cheese mixture onto the pizza.
- Evenly sprinkle on the minced garlic and shredded mozzarella cheese.
- Add the toppings onto the pizza - purple onion, yellow bell pepper, artichoke hearts, sun dried tomatoes, olives and chicken.
- Shake on the dry oregano and sprinkle on some shredded Parmesan cheese.
- Bake at 425F for 12-15 minutes. Before serving, top with arugula.
