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Chicken Focaccia Pizzas

Total Time

Prep: 30 min. + rising Bake: 25 min.

Makes

2 pizzas (8 slices each)

We top homemade focaccia with chicken, olives and cheese for an incredible appetizer pizza. The recipe feeds a crowd, so it's great for parties.—Taste of Home Test Kitchen
Chicken Focaccia Pizzas Recipe photo by Taste of Home

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 4 teaspoons cornmeal
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 cups cubed cooked chicken breast
  • 2 plum tomatoes, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Ranch salad dressing, optional

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil, sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly. Cover and let rise until doubled, about 40 minutes.
  4. Brush crusts with remaining oil; sprinkle with garlic and basil. Top with chicken, tomatoes, olives and cheeses. Bake at 400° for 22-26 minutes or until crusts are golden brown. Serve with ranch dressing if desired.

Nutrition Facts

1 slice: 174 calories, 6g fat (2g saturated fat), 18mg cholesterol, 163mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 10g protein.

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