Mediterranean Chicken Pizza

This may be the last pizza recipe in my series, but I am sure it won’t be the last recipe we have around here. That’s one of the reasons we love pizza so much. You can really top it with any combination of ingredients that you can dream up!

In the year before and right after we were married, we frequented Papa Murphy’s quite often. The pizza was good, relatively inexpensive, and made for a quick meal since we spent much of our time studying. Our two favorite pizzas there were the Mediterranean de-lite pizza and the chicken garlic pizza, but since I’ve been making more and more of our food at home, we haven’t had one in quite a while. Not long ago, I ran across this pie on Tammy’s Recipes, and thought I’d give one of our old favorites a shot.

While I am not quite sure it was exactly the same as the Papa Murphy’s version, this pizza made a really great meal! I didn’t make the crust recipe written into Tammy’s post as I have been on a mission to find a great homemade whole wheat crust. For me, simply swaping whole wheat flour into most recipes makes my crust recipes really dense. The crust I used here was a new technique that actually worked really well, so it may be finding its way on here after a few more test runs 🙂 Enjoy!

(Printable Recipe)

Mediterranean Chicken Pizza
Adapted from Tammy’s Recipes

1 pkg. or portion homemade dough
1/3 cup light spicy Italian dressing
2-3 cloves garlic, minced
1/2 tsp. salt
dash black pepper
2 cups shredded part-skim Mozzarella cheese
1-2 cups cooked chicken, shredded
1/3 cup sun-dried tomatoes, not oil packed
1/2 cup crumbled feta cheese
1/3 cup red onion, diced
1 cup (large handful) of baby spinach, torn
1/2 cup cherry/grape tomatoes, halved or quartered

Preheat oven to 450 degrees. If using a pizza stone, place the stone in the oven as it preheats. If using a normal pan, it does not need to be preheated.

Stretch dough out on a piece of parchment paper with your hands. If it springs back, let it sit for a few minutes and try again. Mix together the Italian dressing, garlic, salt and pepper. Spread over the dough. Sprinkle the toppings on the pizza in the order listed.

If using, remove the pan from the oven. Transfer the pizza (while still on the parchment paper) onto the hot pan. Bake for 10-12 minutes, until the crust is browned on the bottom and the toppings are hot and bubbly. After baking, let rest for 5 minutes then cut into slices.

3 thoughts on “Mediterranean Chicken Pizza

  1. Oh, fun toppings. All the corn on your pizzas remind me of pizza in Japan. Toss a thin zig-zag of mayo on too, and you'll be across an ocean.I think my most mediterranean pizza was a black olive and marinated artichoke pizza… it was delicius. (gluten free wild rice/brown rice/egg crust– so it was whole grain, but a little different from the classic Italian semoline crust. quite good in it's own right.)

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