If you love a classic Margherita but crave something a little heartier with more protein, this one’s for you. Shredded chicken, mozzarella, and fresh basil come together on an easy-to-make yogurt crust that’s without risky additives. It’s all the goodness of pizza night with a fresh, homemade twist—and your ingredients list stays short and clean.
Ingredients2 servings
Crust
- 1 cup all purpose flour
- 3/4 cup full fat, plain greek yogurt
- 1/2 tsp baking soda
- 1/4 tsp salt
Sauce
- 1/3 cup tomato sauce
- 1/4 cup diced onion
- 2 Tbsp olive oil
- 2 cloves garlic, minced
Toppings
- 1 cup cooked and shredded chicken
- 3/4 cup mozzarella, shredded
- 1/4 cup grape tomatoes, halved
- 3 Tbsp basil, julienned
Directions
1
Make the crust: Preheat oven to 400F. In a large bowl, combine flour, baking soda, and salt and mix to combine. Add yogurt and stir well to form the dough. If too sticky, add flour 1 Tbsp at a time until workable. Once combined, turn dough out onto a floured surface and continue to knead until it is smooth.
2
Transfer the dough to a large piece of parchment paper. Use floured hands to press into a 1/4 inch thick circle. Transfer to oven and bake for 15 minutes, until golden and set.
3
Make the sauce: In a large sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and cook 3-4 minutes, stirring occasionally, until translucent and beginning to brown. Add garlic and sauté 30 seconds, until fragrant. Add tomato sauce and salt and pepper to taste, then stir to combine. Bring to a light boil then reduce heat and simmer, stirring often, for 10 minutes.
4
Remove crust from oven. Increase heat to 450F. Spoon sauce onto crust and spread into an even layer. Top with shredded chicken, tomatoes, basil, and shredded mozzarella. Transfer to oven for 5-8 minutes, until cheese is melted and bubbling. Remove from oven slice into 4 pieces.
Note: Can make without chicken for a vegetarian version!
Happy cooking 🥰 ☀️
