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 🥰 ☀️
Best crusts! And so simple! Thank you!
Might have to try that
Amazing pizza! Perfect in every way. The pizza crust was amazing. Every pizza crust should be made this way.
La pâte la plus simple et la plus délicieuse qui soit! Je ne m’en lasse pas- merci bien,
Ruby
This seems like the most yummy pizza. I cannot wait to make it this weekend.
I have a question, can I bake the crust on a floured pizza pan instead of parchment paper?
This is a sticker crust, so the parchment paper will work best. Otherwise, we recommend lightly oiling the pan, then dusting it with flour!
Can you use gf flour?
That’s encouraging..I want to try
easy and healthy
What is the yuka rating?
I’m counting carbs. How many in 1/4 of your pizza recipe?
Looks delicious! Please prepare it, freeze it, box it, mail it to me so I can bake it and eat it. Thanks, 🙂
Looks good. Can’t wait to make it
Do you leave the pizza crust on the parchment paper when you bake it
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!
Yes, you can leave the crust on the parchment paper when baking it each time!
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.)
I appreciate all the effort and thought that went into the recipes. Thank you very much will give a try.
Cauliflower crust please
I agree with you! I’d prefer the cauliflower crust too.
Then make the other crust recipe. She posted four options.
You can use the Cauliflower crust that we have in this recipe! https://yuka.io/en/recipes/artichoke-pesto-cauliflower-pizza/
I doesn’t give me envy to try…. It is true I am Italian and of course bit suspicious ….
Do you have a good gluten free crust?
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/
This sounds yummy I will give it a try thx.
Great recipies to try!
Can the dough be frozen?
For this recipe, you would want to bake the dough first, then freeze it!
Looks so good can’t wait to make it
🥰 🥕
I Can’t wait to try this pizza crust recipe. Looks good n easy.
Thanks. It looks nice, will try.
The entire recipe looks very yummy. I’ll try it tomorrow and will let you know how it is.
This looks really easy and awesome. I can’t wait to make it.
Please make this sharable to Pinterest. Thanks.
Sounds delicious. I can’t wait to try it.
I loved it. Thank you so much for sharing this delicious recipe. ❤️
Thanks for commenting, we are thrilled that you enjoyed it!
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!
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!
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).
Fage has an awesome tasting Diary free greek yogurt
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.
That’s fantastic and super healthy
Looks good sounds delicious
Nutrition
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.
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
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
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)?
most probably it was generated by AI
None of Yuka’s recipes are made with AI, and all of the photos correspond to the steps when the recipes were actually made 🥰
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.
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.
Set up print recipe
I agree! A bit too long to print and keep in a file.