Thick Crust Chicken Veggie Pizza
This thick crust pizza features a fluffy base topped with juicy chicken, vibrant vegetables, and melted mozzarella, offering a hearty and satisfying meal perfect for any occasion.
Equipment
- 1 baking pan or pizza pan
- 1 mixing bowl
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast 1 packet
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup pizza sauce
- 2 cups cooked chicken diced or shredded
- 2 cups shredded mozzarella cheese
- ½ cup sliced bell peppers
- ½ cup sliced red onion
- ½ cup sliced mushrooms
- ½ cup sliced black olives
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- In a bowl, combine warm water, sugar, and yeast; let sit for 5 to 10 minutes until foam forms.
- Add flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise for 1 to 1½ hours until it doubles in size.
- Preheat the oven to 425°F (220°C).
- Grease a baking or pizza pan, then press the dough into a thick, even layer on the pan.
- Let the dough rest on the pan for 10 minutes.
- Spread pizza sauce evenly over the dough.
- Sprinkle a portion of mozzarella cheese over the sauce.
- Distribute cooked chicken and vegetables evenly over the cheese.
- Top with remaining cheese and sprinkle with Italian seasoning, salt, and black pepper.
- Bake the pizza for 18 to 22 minutes until the crust is golden and cheese is bubbly.
- Allow the pizza to cool slightly before slicing and serving warm.
Notes
- Pre-cook vegetables slightly to reduce moisture and prevent soggy pizza.
- Brush crust edges with olive oil for a crispier texture.
- Add chili flakes for a spicy flavor variation.