Friday night I love to make pizza. When deciding what kind to make last night, I took to my kitchen for inspiration. Upon finding mozzarella cheese and sun dried tomatoes, I knew I wanted to do a spin on Margherita. The outcome was chicken Margherita, a fine example of the endless possibilities of pizza.
Using this recipe, I baked the dough for 15 minutes before adding the toppings. This helps eliminate the doughy center so it’s not too soft in the middle. Once pre-baked, I topped the dough with this sauce, fresh basil leaves, mozzarella slices, sun dried tomatoes, and shredded chicken. (I baked chicken breast while the sauce was simmering, but I just as easily could’ve used rotisserie chicken.) I baked it for 18 minutes more before feasting on my Friday night favorite.
This recipe needs some toying with. It’d be fantastic on a flatbread, and the chicken and tomatoes need to be under the cheese to prevent unnecessary charring. However, the flavors are bright and balanced and it’s a fun alternative to a classic Margherita. I’ll be trying it again soon.