Sourdough Skillet Pizza with Chicken, Basil, Tomatoes and Mozzarella
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 240 grams sourdough pizza dough, room temperature
  • Extra virgin olive oil
  • 2 small tomatoes, seeded and thinly sliced
  • 4 10 large basil leaves
  • 1 cooked small chicken breast, thinly sliced
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • Sea salt
  1. Heat a large skillet over high heat at the same time that you preheat the broiler to high with the rack on the highest position (make sure your skillet can fit). While they are heating up, stretch your dough into a circle large enough for the pan and let rest on the counter. When the skillet is hot, coat with a couple of tablespoons of EVOO, swirl it around, then carefully lay the dough into the pan.
  2. Layer the toppings: tomatoes, then basil, then chicken breast slices, and finally cheese. After 3 minutes of cooking (make sure the bottom of the crust is browned nicely), transfer the skillet to the oven and carefully position it directly under the broiler. Cook for 3 more minutes then remove, turn pizza out onto a cutting board, and let rest a couple of minutes. Drizzle with EVOO and sprinkle with sea salt (if desired) before slicing and serving.
Recipe by Cooking With MicheleĀ® at