| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 whole bone-in, skin-on chicken breast
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups tomato puree
- 1 1/2 tablespoons mild chili powder
- 2 teaspoons Hungarian paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon Mexican oregano
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 red bell pepper, thinly sliced
- 1/2 orange bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Assembly:
- 1 (16-ounce) pizza ball, store-bought or homemade
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Cheddar
- Special Equipment: pizza stone
Instructions
- Chicken:
- Preheat the oven to 350 degrees F.
- Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook’s Note: Can be done the day before.
- Turn the oven temperature up to 400 degrees F.
- Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
- Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.
- Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.
- To assemble:
- Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.
- Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 518 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 24 g |
| Cholesterol | 58 mg |
| Sodium | 677 mg |
Reviews
The only thing I would do differently is make a rub using cumin, garlic powder,chili powder, Mexican oregano,& a little S & P. Then season the chicken well BEFORE roasting. OR even better I like to add all those spices to 1 to 2 Cups of buttermilk, then marinate the chicken over nite, or all day. Then rinse, pat very dy and roast . All those flavores penetrate through every part of the meat. Usually,I do this ( marinate over nite)with lots of pieces of chicken. I serve” Mexican Roasted Chicken ” for dinner 1 nite w/ Cilantro rice. Then use the left overs for this dish and many other dishes For the Mexican Roasted Chicken I someties top it off with salsa, or Salsa and melted cheese..
This was a huge hit in my house! I’m always looking for different pizza ideas and this one was a home run! The sauce had great flavor and the toppings were perfect. The only thing I did different was I grilled the chicken and diced it instead of shredding it.
Made this on Cinco de Mayo as a family pizza night. The sauce was quite tasty and the all veggie topping had great color and taste. My pizza neutral daughter even ate the left overs.