Prep Time:  50 mins
Cook Time:  5 mins
Total Time:  55 mins
Servings:  2
Smoked chicken pizza fresh out of the oven

Golden crust, melty toppings, and a flavorful sauce — those are the signs of a properly cooked pizza. At that point, throwing smoked chicken into the mix is just a bonus! But that’s exactly what video producer Blaine did with this pizza oven recipe, using tried-and-true Chef Tony procedures for the sauce and dough before putting his own twist on it with smoked chicken, peppers, and buffalo mozzarella cheese.

Ingredients

  • ¼ lb buffalo mozzarella cheese
  • 1 bell pepper
  • A couple fresh basil leaves
  • ¼ lb smoked chicken breast
  • Flour (for working dough)
  • 1 ball of store-bought or homemade pizza dough
  • Corn meal (for separating pizza from peel and oven)
  • Greek seasoning blend from our rotisserie leg of lamb roast recipe
  • 2 cups Alfredo-Marinara Sauce (1 part Alfredo to 6 parts Marinara)

Items You'll Need

Instructions

  1. Thinly slice the buffalo mozzarella cheese, then set aside.
  2. Cut the bell pepper into long, thin strips. Set aside.
  3. Perform a chiffonade cut on your basil leaves by stacking them, rolling them up, and slicing lengthwise about every ⅛ of an inch. These tiny basil ribbons will be used for garnish, so set them aside as well.
  4. Cut the smoked chicken breast into strips, then set aside.
  5. Spread some flour on your workspace, then work your dough in a circular pattern until it becomes very thin.
  6. Spread some cornmeal on your pizza peel, then move your plain dough to the peel before adding toppings and sauce.
  7. Apply a thin layer of sauce onto the pizza dough, followed by evenly spaced buffalo mozzarella cheese and the Greek seasoning blend. Finish topping the dough with the thin-cut peppers and smoked chicken strips. The ribbons of basil will quickly burn in the high temperature of a pizza oven, so keep them set aside for garnish.
  8. Preheat your pizza oven to 900°F.
  9. Use your pizza peel to transfer the topped dough to the pizza oven.
  10. Let the pizza cook for 3 minutes, keeping an eye on it and rotating it 45 degrees whenever the crust on a certain side starts to burn. Be aware that cook times may vary with different ovens, but you’re always looking for a crispy, slightly charred crust and bubbly toppings.
  11. Use the pizza peel to remove your pie from the oven.
  12. Garnish with fresh basil, and enjoy!