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.
Homemade Pizza Dough
Homemade pizza dough is so easy to make if you’re planning ahead and have an hour (at least) for it to rise. My favorite homemade pizza dough recipe is sturdy, holds all of the toppings with a crispy bottom and a soft chewy top. With a few simple ingredients you can make it in less than 10 minutes.
If time is of the essence, grab a pizza dough ball from the grocery store. They are usually found near the deli or cold specialty items.
For the easiest roll out, make sure your dough is at room temperature. If there is a spring-back chill it in the refrigerator for about 5 minutes. Before rolling your dough out, sprinkle the counter space with corn meal for a more sturdy crisp crust. Corn meal can also prevent the pizza from sticking to the pan.
Making it Zesty Greek
Greek flavors are always so fresh and zesty, one of my favorite combinations. The freshness on a pizza is so irresistibly satisfying. This white pizza recipe calls for chicken, but you can skip the chicken and make it a vegetarian pizza with these easy ingredients.
- Lemon Zest and Ricotta Cheese is such a fresh combination. It’s light, airy and makes the best base for this zesty Greek chicken pizza.
- Garlic, always a must have for pizza. Fresh minced garlic will give the most flavor, but store-bought minced garlic (the secret to quick and easy dinners) will work just as well.
- Purple Onion brings the zesty to the pizza party. They are vibrant, fresh and zingy.
- Marinated Artichoke Hearts are so good! They come in a jar soaked in herbs and oil, ready to eat straight out of the jar.
- Sun Dried Tomatoes give a sweetness to the pizza. I love the ones that come in a jar of oil. The oil is so flavorful, I also drizzle of it on the pizza too!
- Yellow Bell Pepper for color and a little bit of crunch.
- Mozzarella, store-bought shredded is what we had on hand, fresh Mozzarella melts creamer so if you want an epic cheese pull, shredded fresh Mozzarella would do the trick.
- Dry Oregano is the secret ingredient to Greek fresh flavors, it really makes everything pop.
- Chicken, use leftovers or store-bought already cooked strips!
- Olives, any kind, I used pitted Kalamata Olives, black olives or green olives would also do the trick. Olives add a briny acidity that helps marry all of the flavors together.
- Arugula is one of my favorite ingredients on white pizza after it comes out of the oven, it’s peppery and cool and gives the pizza a little side salad on top.
Zesty Greek Chicken Pizza
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.
