With homemade pizza dough, chicken, pepperoni and gooey mozzarella, this chicken pepperoni pizza is simple but crowd pleasing.
When it comes to pizza, the options really are endless - from garlic pizza to butter chicken pizza to butternut squash pizza to brie pizza.
But the classics are a classic for a reason right? I mean who doesn't love pepperoni pizza? Well this recipe still mixes it up a bit by adding in some chicken just for something different.
Why This Recipe Works
- Perfect crust - the homemade pizza dough leads to that perfect crust which is crispy and airy at the same time.
- Cheesy - when you have pizza, you expect cheese and you get that with this recipe.
- Flavorful - if you're a fan of pepperoni, you get that in spades but also the additional flavor of chicken.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Pizza sauce - I highly recommend taking the time to make your own homemade pizza sauce but store-bought works as well.
- Cheese - you want a low-moisture mozzarella so it grates easily and doesn't add moisture. Also use some Parmesan cheese for a slightly nutty flavor.
- Pepperoni - can't have a pepperoni pizza recipe without it.
- Chicken - just use some rotisserie chicken for ease, but you can also cook your own.
- Oregano - to me, this herb just enhances the flavor of the pizza. It adds an earthy and sweet aroma.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Lightly oil a 10x15 sheet pan. With oiled hands, gently stretch the dough across length and width just past the edge of the baking sheet in an even layer.
Evenly spread the the pizza sauce over top before adding the mozzarella cheese.
Top with the pepperoni, chicken and Parmesan cheese. Bake at 500° for about 15 minutes. Sprinkle some dried oregano before serving.
FAQs
Of course not. I just like making pizza dough, but you can buy fresh dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F.
After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day so just plan in advance.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this chicken pepperoni pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Equipment
The equipment you use is important to how the pizza recipe turns out. What is needed is the following:
- Large bowl - used to mix the for the pizza dough
- Baking sheet - you want a 10x15 sheet pan so it is big enough for the pizza.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- Let the dough rest if it won't cover the whole sheet pan before stretching again to fit.
- Don't overdo it with the sauce. Just spread lightly as it is meant to complement the pizza, not be the star.
- Take the time to grate your own cheese. No pre-shredded cheese with this pizza.
- If you like some heat, add the ½ teaspoon to 1 teaspoon of crushed red pepper flakes.
Other Pizza Recipes
If you’ve tried this chicken pepperoni pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Pepperoni Pizza
Ingredients
Pizza Dough
- 250 grams (all-purpose flour)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- ¼ cup pizza sauce
- 8 oz low-moisture mozzarella, grated
- 25-30 slices pepperoni
- 1 cup rotisserie chicken, shredded
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon dried oregano
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Preheat oven to 500°F. Lightly oil a 10x15 sheet pan. With oiled hands, gently stretch the dough across length and width just past the edge of the baking sheet in an even layer.
- Evenly spread the pizza sauce over the pizza dough. Top with the mozzarella, pepperoni, chicken and Parmesan.
- Place in the oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Remove from oven and sprinkle with some dried oregano.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- Let the dough rest if it won't cover the whole sheet pan before stretching again to fit.
- Don't overdo it with the sauce. Just spread lightly as it is meant to complement the pizza, not be the star.
- Take the time to grate your own cheese. No pre-shredded cheese with this pizza.
- If you like some heat, add the ½ teaspoon to 1 teaspoon of crushed red pepper flakes.
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