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homemade chicken pizza

Cast Iron Chicken Pizza

A crispy homemade chicken pizza made in a cast iron skillet with a flavorful spiced chicken filling, pizza sauce, vegetables, and plenty of melted mozzarella, finished under the broiler.
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Cook Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Base
  • Prepared risen pizza dough enough for one 12–14-inch pizza
  • Olive oil for greasing the pan and crust
For the Chicken Filling
  • 1 chicken breast finely chopped
  • 1 tbsp olive oil
  • Onion sliced
  • Tomato sliced or chopped
  • Bell pepper sliced
  • 2 tsp garlic powder
  • Salt to taste
  • Paprika to taste
  • Dried oregano
  • Dried basil
  • Chili flakes optional
  • 1 tbsp pizza sauce or ketchup
  • Fresh basil or coriander for finishing
For Assembly
  • 1/2 cup pizza sauce
  • 2 cups mozzarella cheese shredded
  • Sliced onions optional
  • Sliced bell peppers optional
  • Sliced tomatoes optional
  • Olives optional

Equipment

  • Cast iron skillet or 12–14-inch pizza pan
  • Skillet or sauté pan
  • Rolling Pin
  • Mixing spoon or spatula
  • Cooling rack
  • Oven with broiler

Method
 

  1. If the risen pizza dough springs back while shaping, let it rest for about 10 minutes.
  2. Roll or stretch the dough into a 12–14-inch round to fit the cast iron skillet.
  3. Heat 1 tablespoon olive oil in a pan over medium-high heat.
  4. Add the sliced onion, tomato, and bell pepper and sauté for about 3 minutes.
  5. Add the chopped chicken breast, garlic powder, salt, and paprika.
  6. Stir and cook for about 2 minutes so the chicken is evenly coated with the seasonings.
  7. Lower the heat, cover, and cook for about 4 minutes, until the chicken is fully cooked and reaches 165°F (74°C) on an instant-read thermometer.
  8. If excess moisture remains, increase the heat briefly until the filling is fairly dry.
  9. Stir in dried oregano, dried basil, chili flakes if using, and 1 tablespoon pizza sauce or ketchup.
  10. Finish with fresh basil or coriander and remove from the heat.
  11. Place a cold cast iron skillet on the stovetop and drizzle the bottom lightly with olive oil.
  12. Lay the shaped pizza dough in the skillet and press gently for even contact.
  13. Turn the burner to the lowest heat setting.
  14. Cook the pizza base for about 5 minutes, until the bottom begins to turn golden and firm.
  15. Spread 1/2 cup pizza sauce over the dough, leaving a small border around the edge.
  16. Distribute the cooked chicken filling evenly over the sauce.
  17. Sprinkle 2 cups shredded mozzarella cheese over the chicken.
  18. Add optional onions, bell peppers, tomatoes, or olives if desired.
  19. Preheat the oven to about 250°C (482°F) and have the broiler ready.
  20. Transfer the cast iron skillet under the broiler.
  21. Broil for 1–2 minutes, watching closely, until the mozzarella is melted, bubbly, and golden.
  22. If the center needs additional cooking, return the pizza to the oven for about 2 more minutes.
  23. Transfer the finished pizza to a cooling rack before serving.

Notes

Stovetop Crust Time: about 5 minutes on the lowest heat.
Broiler Time: about 1–2 minutes.
Chicken Vegetables Sauté Time: about 3 minutes.
Chicken Seasoning Cook Time: about 2 minutes.
Covered Chicken Cook Time: about 4 minutes.
Use a fairly dry chicken filling to help prevent a soggy crust.
Prepared pizza dough may require different rise times depending on the dough recipe used.
If the dough springs back while shaping, let it relax for about 10 minutes.
Cooked pizza slices can be refrigerated in an airtight container for 3–4 days.
Chicken filling can be refrigerated in a sealed container for up to 2 days.
An unbaked pizza can be frozen for up to 2 months.
Reheat pizza in a preheated oven for about 8 minutes or in a pan for about 5 minutes.