Chicken and Ricotta Pizza

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Photo by Paul Sirisalee
Chicken and Ricotta Pizza 3.0 20 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 571 calories
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 81 mg
    • Sodium 1,096 mg
    • Protein 37 g
    • Carbohydrate 59 g
    • Sugar 8 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 206 mg

Heat oven to 450° F. Heat the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper. Cook until cooked through, 2 to 4 minutes per side; remove and slice.

Oil 2 rimmed baking sheets. Shape the pizza dough into 4 rounds and place on the prepared pans. Dividing evenly, top with the chicken, marinara, and ricotta. Bake until golden, 16 to 18 minutes. Top with the Parmesan and oregano.

 

Ingredients

  1. Check 1 tablespoon olive oil, plus more for the baking sheets
  2. Check 4 chicken cutlets (about 3/4 pound total)
  3. Check kosher salt and black pepper
  4. Check 1 pound pizza dough, at room temperature
  5. Check 1 cup marinara sauce
  6. Check 1 cup ricotta
  7. Check 1 ounce shaved Parmesan (about 1/4 cup)
  8. Check 1 tablespoon fresh oregano leaves

Directions

  1. Heat oven to 450° F. Heat the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper. Cook until cooked through, 2 to 4 minutes per side; remove and slice.
  2. Oil 2 rimmed baking sheets. Shape the pizza dough into 4 rounds and place on the prepared pans. Dividing evenly, top with the chicken, marinara, and ricotta. Bake until golden, 16 to 18 minutes. Top with the Parmesan and oregano.