Pizza With Chicken and Basil

Photo by Susie Cushner
Pizza With Chicken and Basil 4.2 6 5 1
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 653 calories
    • Calories 231 calories from fat
    • Fat 26 g
    • Sat Fat 7 g
    • Cholesterol 50 mg
    • Sodium 1,379 mg
    • Protein 30 g
    • Carbohydrate 75 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 213 mg

This is a menu I can prepare ahead or leave for a sitter to do. If I'm staying in, I jazz up the toppings with any of the odds and ends in the refrigerator. Sometimes I order takeout pizza and ask that the pies be cooked only halfway. At home, I heat the oven to 400º F, top the partially cooked pizzas with chicken and vegetables, and finish cooking them (about 10 minutes).


  1. Check frozen dough (thawed) for 2 pizzas or 2 prepared crusts
  2. Check 2 cups jarred marinara sauce
  3. Check 2 cups shredded rotisserie chicken
  4. Check 1 cup fresh basil, spinach, or other greens
  5. Check 8 ounces shredded mozzarella (2 cups)
  6. Check 6 tablespoons olive oil
  7. Check cornmeal


  1. Place a pizza stone, unglazed ceramic tiles, or a heavy cookie sheet on the oven rack. Heat oven to 400° F.
  2. If starting with pizza dough, pat or pull each piece into a 12-inch circle.
  3. Top each circle with sauce, then scatter the chicken, basil, and mozzarella over each. Drizzle with oil.
  4. Sprinkle the pizza stone with the cornmeal.
  5. Using the back of a cookie sheet, transfer the pizza to oven. (You may have to bake the pizzas one at a time, depending on the oven size.)
  6. Bake 20 minutes or until the cheese is melted and the crust is browned.