If you’re a fan of the timeless Margherita but want something more filling and packed with protein, this recipe is for you. Juicy shredded chicken, creamy mozzarella, and fresh basil come together on a simple yogurt-based crust—free from unwanted additives. It’s all the comfort of pizza night, made fresh at home with just a handful of wholesome ingredients.
Ingredients (Serves 2)
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, shredded chicken
- 3/4 cup shredded mozzarella
- 1/4 cup grape tomatoes, halved
- 3 Tbsp fresh basil, julienned
Directions
- Prepare the crust
- Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking soda, and salt. Stir in yogurt until a dough forms. If sticky, add flour 1 Tbsp at a time until manageable. Knead on a floured surface until smooth.
- Shape & bake
- Place the dough on parchment paper and press into a 1/4-inch thick circle. Bake for 15 minutes, until golden and firm.
- Make the sauce
- In a sauté pan, heat olive oil over medium heat. Sauté onions for 3–4 minutes until translucent, then add garlic and cook for 30 seconds. Stir in tomato sauce, season with salt and pepper, and simmer for 10 minutes, stirring occasionally.
- Assemble & finish
- Remove crust from oven and increase temperature to 450°F (230°C). Spread sauce evenly over the crust. Add chicken, tomatoes, basil, and mozzarella. Bake for 5–8 minutes until cheese is melted and bubbling. Slice into 4 pieces and serve hot.
Frequently Asked Questions
Can I make the crust gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Baking time may vary slightly.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended for its thickness and protein content, but you can use strained regular yogurt in a pinch.
How can I make the crust crispier?
Pre-bake the crust for an extra 3–5 minutes before adding the sauce and toppings.
Can I prepare the dough ahead of time?
Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before baking.
Is this recipe freezer-friendly?
You can freeze the baked crust or the fully assembled pizza before the final bake. Wrap well to avoid freezer burn.
Can I use store-bought pizza sauce?
Absolutely. Homemade sauce adds freshness, but store-bought works for convenience.
What can I use instead of chicken?
Try cooked turkey, tofu, or roasted vegetables for a different flavor profile.
Can I use whole wheat flour for the crust?
Yes, but expect a denser texture and a nuttier flavor.
How do I keep basil fresh on pizza?
Add basil just before serving or halfway through the final bake to prevent wilting.
Can I make this without baking soda?
You can replace baking soda with 1 tsp baking powder, though the crust may rise differently.
How long will leftovers last?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make mini pizzas instead of one large one?
Yes. Divide the dough into smaller portions, bake, and top individually for a personal-sized treat.
Conclusion
Chicken Margherita Pizza is the perfect balance of classic flavors and wholesome, protein-rich ingredients. With its simple yogurt-based crust, fresh toppings, and homemade sauce, it offers all the indulgence of pizza night without the unnecessary additives. Whether you’re making it for a quick weeknight dinner or a cozy weekend meal, this recipe delivers freshness, flavor, and satisfaction in every bite.