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Cheesy Chicken Pizza
with Cauliflower-Caper Salad
55 MIN
4 Servings
From the Test Kitchen
This crowd-pleasing pizza gets a hearty layer from tender bites of chicken coated in our tangy-sweet tomato sauce—plus a delightfully melty layer of nutty fontina and fresh mozzarella cheeses. For a unique side inspired by classic southern Italian flavors, we’re tossing warm roasted cauliflower with sweet raisins and briny capers in creamy, tangy goat cheese.
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NutritionPER SERVING
-
Calories900 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 22 oz Pizza Dough
-
14 oz Crushed Or Finely Chopped Tomatoes
- 1 head Cauliflower
- 2 cloves Garlic
- 4 oz Fresh Mozzarella Cheese
- 2 Tbsps Spreadable Goat Cheese
- 1 Tbsp Capers
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- 3 Tbsps Golden Raisins
- ¼ tsp Crushed Red Pepper Flakes
- 4 oz Fontina Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut out and discard the core of the cauliflower; cut the head into large pieces. Grate the fontina cheese on the large side of a box grater.
2
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Roast the cauliflower:
While the chicken cooks, place the cauliflower pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Assemble the pizza:
While the cauliflower roasts, lightly oil a separate sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked chicken and sauce, grated fontina cheese, and mozzarella cheese (tearing into small pieces before adding). Season with salt and pepper.
5
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 19 to 21 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
6
Dress the cauliflower & serve your dish:
While the pizza bakes, combine the capers, raisins, goat cheese, and a drizzle of olive oil in a large bowl. Add the roasted cauliflower; stir to thoroughly coat. Season with salt and pepper to taste. Serve the baked pizza with the dressed cauliflower on the side. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut out and discard the core of the cauliflower; cut the head into large pieces. Grate the fontina cheese on the large side of a box grater.
2
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat.
3
Roast the cauliflower:
While the chicken cooks, place the cauliflower pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Assemble the pizza:
While the cauliflower roasts, lightly oil a separate sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked chicken and sauce, grated fontina cheese, and mozzarella cheese (tearing into small pieces before adding). Season with salt and pepper.
5
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 19 to 21 minutes, or until the crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.
6
Dress the cauliflower & serve your dish:
While the pizza bakes, combine the capers, raisins, goat cheese, and a drizzle of olive oil in a large bowl. Add the roasted cauliflower; stir to thoroughly coat. Season with salt and pepper to taste. Serve the baked pizza with the dressed cauliflower on the side. Enjoy!
Tips from Home Chefs