“I've made this pizza twice and have really enjoyed it. It takes a little preparation, but to me it was worth it. I'm not big on pepperoni pizza so my chicken adaption worked well for me. Hopefully it'll work for you as well.”
1hr 20mins

Ingredients Nutrition


  1. For the dough: In a sm bowl, dissolve yeast in warm water.
  2. In a separate bowl combine flour and salt.
  3. Add yeast mixture and oil and mix thoroughly until dough forms in a ball.
  4. Place dough ona well-floured board and kneed until smooth; about ten min.
  5. Dust a lg bowl lightly w/ flour and place dough in it.
  6. Cover w/ plastic wrap.
  7. Let dough rise for about an hr.
  8. or until doubled in size.
  9. (You may try putting the dough into a warmed oven. If you do this, make sure that the oven is warm and turned off when you put the dough in. Also make sure that you put a little oil in the bowl and roll the dough around in it to prevent it from getting har) Once doubled, punch the dough down and w/ a rolling pin, roll out until about one inch thick.
  10. Place the dough in well greased pie pan and fold the edges over.
  11. (Or you can cook the it like a regular pizza. I've tried both ways and both have been equally good) For the pizza: Marinate the chicken in the Italian seasonings as the directions on the packet tell you to.
  12. (or use your own Italian marinade) Cook the chicken (I use my George Foreman Grill) until no longer pink.
  13. Cut the chicken into strips or chuncks.
  14. Spread the pizza sauce on the dough and then cover with enough mozz.
  15. cheese.
  16. Next add the feta cheese; as much as you feel comfortable with.
  17. Top with the chicken pieces and sprinkle with a little parm.
  18. cheese and dried Italian seasoning (opt.) Pop into the oven at about 400 degrees for around 20-25 min.
  19. Check periodically for doneness.
  20. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a