Chicken Pizza Margarita

Susan Feliciano


A simple addition to a classic tradition - rotisserie chicken gives this pizza more body and ups the protein count.

I used a prepared crust by Mama Mary's.

1/8 of the pizza =
274 calories, 15 g fat, 20 g carbohydrate, 2 g fiber, 3 g sugar, 16 g protein

pinch tips: Flour, Eggs & Breading Techniques





15 Min


15 Min




12" thin and crispy pizza crust
2 Tbsp
olive oil
8 oz
tomato sauce, no salt added
1 tsp
minced garlic
1/2 tsp
onion powder
1 tsp
dried oregano
1 Tbsp
fresh chopped parsley
8 oz
sliced mozzarella cheese
roma tomatoes, sliced thin
1 c
shredded rotisserie chicken meat
1/3 c
fresh basil leaves, shredded
1 Tbsp
olive oil

Directions Step-By-Step

Place parchment paper cut to fit on a vented pizza pan. Place crust on parchment. Brush crust well with olive oil. Preheat oven to 450°F.
In a microwave-safe bowl, combine sauce ingredients. Cover loosely with waxed paper. Microwave on high power about 6 minutes, stirring after every 2 minutes or so. Set aside to cool slightly.
Spread the sauce evenly over the pizza crust, to the edges. Cut sliced mozzarella into quarters, making small squares about the size of the Roma tomato slices. Beginning at outer edge, overlap tomato, cheese, tomato, cheese - in a spiral, working your way toward the center to cover the entire pizza crust.
Arrange chicken evenly over top of pizza. Arrange basil leaves over and around chicken pieces. Drizzle with a little olive oil, and season with salt and pepper.
Place pizza on center rack of oven and lower heat to 425° F. Bake about 10 – 12 minutes, until cheese is melted and crust is done. For crisper crust, remove pizza from pan and place directly on oven rack for another 2-3 minutes. Return pizza to pan for serving.
You may drizzle one last time with a little olive oil if desired. Cut into 6-8 wedges to serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #Basil, #mozzarella