White Pizza with Chicken & Basil
Submitted by debilou37
White pizza with chicken and basil skips the red sauce for an olive-oil-brushed crust topped with sauteed chicken, mushrooms, garlic and fresh basil under melty cheddar and Swiss. A crisp, garlicky homemade pie.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
30 minNo red sauce here, this is a pizza that lets garlic, herbs, and cheese take center stage. A thin homemade crust gets brushed generously with olive oil instead of tomato sauce, then piled with sauteed chicken, mushrooms, and fresh basil under a blanket of melty cheese.
That olive oil brush is the secret the recipe rightly insists on. It flavors the crust and is the key to getting it crisp and golden rather than pale and soft.
Pre-cooking the toppings matters, too. Searing the chicken breast with onion, garlic, and a dash of cayenne in the skillet first means everything goes onto the pizza already cooked, so a short bake is all you need and the crust stays crisp.
A blend of cheddar and Swiss melts into a tangy, savory cover, while fresh basil keeps it bright. Keep the crust thin and bake hot until golden.
Kitchen Tips
- Brush the crust generously with olive oil before topping; it’s the key to a crisp, flavorful base.
- Keep the crust thin, not deep-dish, for the best texture under the toppings.
- Cook the chicken and vegetables fully first so the pizza isn’t watery and bakes quickly.
- Add basil at the end of the saute so it stays fragrant rather than cooking away.
Variations
- Use mozzarella or provolone for a more classic melt.
- Add spinach, sun-dried tomatoes, or artichoke hearts to the toppings.
- Finish with a drizzle of garlic oil or a scatter of fresh basil after baking.
Ingredients
Directions
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour.
Knead on floured surface until smooth and elastic.
Let dough rest about 10 minutes, then pat into a large baking sheet.
Crust should be on the thin side, not deep-dish style.
Heat 1 tablespoon of olive oil in skillet.
Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through.
Add mushrooms and basil and cook another minute or two.
Brush entire empty crust generously with olive oil.
This is key not only to the taste but also to making the crust crispy.
Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375℉ (190℃) until crust is golden (10-12 minutes).
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