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Chicken Mediterranean Skillet Pizza

Homemade Pizza dough topped with spinach, tomatoes, roasted chicken, olives, and two kinds of cheese!

Course Main Course
Cuisine Italian
Keyword pizza
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

Pizza Dough

  • 2 1/4 tsp active yeast **SEE Substitution
  • 1 tsp white sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 2 Tablespoons olive oil
  • 1 tsp salt

Toppings

  • 1 medium chicken breast cooked & diced
  • 5 Tablespoons olive oil **Divided
  • 3 cloves garlic minced
  • 1 Tablespoon Italian Seasoning
  • 1 1/2 cups mozzarella cheese shredded
  • 3/4 cup feta cheese
  • 6-7 grape tomatoes cut in half
  • 1 cup baby spinach
  • 1/2 medium red onion sliced thinly (Optional)
  • 1/2 cup black olives

Instructions

  1. Add warm water and yeast (or substitute)**SEE BELOW to a stand mixer bowl. Add in sugar. Let it sit for 5 minutes. Then add in flour, salt, and olive oil. Mix with dough hook for 10 minutes. The dough will be sticky. Place dough in a greased bowl and cover. Put the dough in a warm location away from any drafts. Let dough rest for about 1 hour or until it doubles in size. Meanwhile, in a small bowl, combine 4 Tablespoons of olive oil with the minced garlic and Italian seasoning. Set aside. Preheat the oven to 500. When hot, place a cast-iron skillet into the oven for 10 minutes. Remove the skillet from the oven and place it on a protected surface. Pour in 1 Tablespoon of olive oil. Place pizza dough into the center of the skillet and carefully spread the dough out to the edges. Brush the dough with the olive oil and garlic mixture. Top with mozzarella cheese and chicken. Cover with onion, Spinach, tomatoes, olives, and feta cheese. Place skillet back in the oven for 14-16 minutes or until the cheese is bubbly and the crust is golden brown. Carefully remove the pan from the oven. Allow it to cool slightly before cutting.

Recipe Notes

**Substitute active yeast with equal parts baking soda and buttermilk

2 1/4 teaspoons yeast = 1 1/8 teaspoon baking soda + 1 1/8 teaspoon buttermilk