Chicken Margherita Pizza

5 — 15 reviews

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 the dough with the parchment paper to the 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 (with or without the parchment) and bake 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 🥰 ☀️

Leave a comment

avis*

Your email address will not be published. Required fields are marked *

50 comments

5
  1. Vanessa
    (5/5)

    I have a question, can I bake the crust on a floured pizza pan instead of parchment paper?

    1
    Reply
  2. Deb

    Can you use gf flour?

    Reply
  3. John

    That’s encouraging..I want to try

    Reply
  4. Deanna L
    (5/5)

    easy and healthy

    1
    Reply
  5. David kramer

    What is the yuka rating?

    8
    Reply
  6. Mary

    I’m counting carbs. How many in 1/4 of your pizza recipe?

    Reply
  7. Ron
    (5/5)

    Looks delicious! Please prepare it, freeze it, box it, mail it to me so I can bake it and eat it. Thanks, 🙂

    4
    Reply
  8. Nina

    Looks good. Can’t wait to make it

    Reply
  9. Jennine

    Do you leave the pizza crust on the parchment paper when you bake it

    4
    Reply
    1. Sydney
      (5/5)

      Ok I combined a few recipes here and threw on what was in the fridge: made crust as directed-perfect. Then did pesto base, with shredded roasted chicken, pickled red onion, fresh mozzarella, pepper and red pepper flakes, splash of balsamic and topped with shredded hard parm. Quite good!

      Reply
  10. Richard

    Thank you for the pizza recipes . Look forward to more of your creations ( maybe your customers have some personal idea favorites that you could post.)

    Reply
  11. Judy

    I appreciate all the effort and thought that went into the recipes. Thank you very much will give a try.

    1
    Reply
  12. Debbie

    Cauliflower crust please

    1
    Reply
    1. Ron
      (5/5)

      I agree with you! I’d prefer the cauliflower crust too.

      Reply
      1. Ann

        Then make the other crust recipe. She posted four options.

        1
  13. Marzia

    I doesn’t give me envy to try…. It is true I am Italian and of course bit suspicious ….

    3
    Reply
  14. Lisa

    Do you have a good gluten free crust?

    Reply
    1. Liz from Yuka

      You could swap out the crust for one of these gluten-free crusts instead: https://yuka.io/en/recipes/artichoke-pesto-cauliflower-pizza/ or https://yuka.io/en/recipes/peach-pizza-quinoa/

      1
      Reply
  15. Carolyn

    This sounds yummy I will give it a try thx.

    1
    Reply
  16. Anne
    (5/5)

    Great recipies to try!

    Reply
  17. Jv

    Can the dough be frozen?

    2
    Reply
    1. Liz from Yuka

      For this recipe, you would want to bake the dough first, then freeze it!

      1
      Reply
  18. Yvette
    (5/5)

    Looks so good can’t wait to make it

    1
    Reply
    1. Liz from Yuka

      🥰 🥕

      Reply
  19. Claudia
    (5/5)

    I Can’t wait to try this pizza crust recipe. Looks good n easy.

    Reply
  20. Ozlem
    (5/5)

    Thanks. It looks nice, will try.

    Reply
  21. Cynthia
    (5/5)

    The entire recipe looks very yummy. I’ll try it tomorrow and will let you know how it is.

    Reply
  22. Jaimie
    (5/5)

    This looks really easy and awesome. I can’t wait to make it.

    Reply
  23. Holly

    Please make this sharable to Pinterest. Thanks.

    1
    Reply
  24. Theodora

    Sounds delicious. I can’t wait to try it.

    Reply
  25. Mislene
    (5/5)

    I loved it. Thank you so much for sharing this delicious recipe. ❤️

    Reply
    1. Liz from Yuka

      Thanks for commenting, we are thrilled that you enjoyed it!

      Reply
  26. Sue

    Please allow for Printing the recipe so that I can save your recipes as PDFs. So much easier than having to copy/paste several screens off my iPad. Also, I would love the nutritional info. Thank you!

    8
    Reply
  27. Sue
    (5/5)

    I am dairy free so having a hard time finding dairy free greek yogurt. Is there such a thing or what else can I use? Thanks!

    Reply
    1. Liz from Yuka

      The recipe could work with other dairy-free yogurts, such as a thicker coconut-milk based yogurt, as long as you preserve the acidity (adding 1 tsp of lemon juice/vinegar).

      1
      Reply
    2. Janelle

      Fage has an awesome tasting Diary free greek yogurt

      1
      Reply
      1. Minerva

        If it’s the Fage Best Self you’re referring to, it is lactose free but not actually dairy free. Safe for those with lactose intolerance but not for those with a true dairy allergy.

  28. Mnasie
    (5/5)

    That’s fantastic and super healthy

    1
    Reply
  29. Cathy
    (5/5)

    Looks good sounds delicious

    Reply
  30. Pat

    Nutrition

    Reply
  31. Yvonne

    It imported to the Paprika app just fine. That app is in the Apple Store for $4.99. I love it! Definitely will try this recipe. Thanks, Yuka.

    1
    Reply
    1. Deirdre

      Yvonne, I checked out the Paprika app and it does look interesting but I don’t see any way to export Yuka recipes. Can you explain how you did it? Thanks

      Reply
    2. Deirdre

      Yvonne, I checked out the Paprika app and it does look interesting but I don’t see any way to export Yuka recipes. Can you explain how you did it? Thanks

      Reply
  32. Loreen

    Confused. Dough on parchment into oven for first bake or transfer to pan? Pizza on parchment or pan or oven rack for final bake (450* seems too high for parchment)?

    17
    Reply
    1. Dude

      most probably it was generated by AI

      1
      Reply
      1. Liz from Yuka

        None of Yuka’s recipes are made with AI, and all of the photos correspond to the steps when the recipes were actually made 🥰

        4
    2. Liz from Yuka

      Good question! You will transfer the dough along with the parchment paper to the oven the first time around, and the second time it can be baked with or without it! We kept it on the parchment since it is only for a few minutes.

      Reply
    3. Christine

      I put it in the oven with the parchment for the 15 minutes on 400 and the 5-8 on 450 as well, it was fine. If there is concern I suppose you could use a new parchment for the second time in to avoid crumbling.

      Reply
  33. Robert

    Set up print recipe

    5
    Reply
    1. Loretta

      I agree! A bit too long to print and keep in a file.

      Reply