chicken and Mushroom Pizza with Fresh Basil

A classic Italian-style pizza topped with savory cured chicken, earthy mushrooms, melty mozzarella, and a golden, chewy crust. Fresh basil leaves add a fragrant finish that balances the richness. Perfect for a cozy night in or a weekend treat.

Why You’ll Love This Recipe

• Combines simple ingredients for a delicious, satisfying pizza that’s easy to customize.
• Homemade dough yields a chewy crust with a crisp exterior—restaurant-style in your kitchen.
• Ready in under two hours with active prep, ideal for weeknights or casual dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:

• 2 ¼ tsp active dry yeast
• 1 cup warm water
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 Tbsp olive oil

For the toppings:

• ½ cup pizza sauce (optional; omit for a white pizza)
• 1½ cups shredded mozzarella cheese
• ½ cup cooked chicken, sliced or diced
• ½ cup mushrooms, sliced
• ½ tsp dried oregano
• Fresh basil leaves, for garnish
• Olive oil, for brushing the crust

---

directions

1. In a small bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil, then knead 8–10 minutes until smooth and elastic.
3. Cover and let the dough rise in a warm place until doubled—typically 1 hour at room temperature. For deeper flavor, use a long cold ferment (overnight rise) (Reddit, Food & Wine, CookingBites, Kentucky Legend, BHG).
4. Preheat oven to 475 °F (245 °C). Roll out dough on a floured surface and transfer to a baking sheet or pizza stone.
5. Brush crust edges with olive oil. Spread sauce (if using), then mozzarella. Top with chicken mushrooms, and a sprinkle of oregano.
6. Bake for 12–15 minutes, until crust is golden and cheese bubbling. Thin crust may cook faster—8–10 minutes in a hot oven .
7. Remove, garnish with basil leaves, slice, and serve immediately.

---

Servings and timing

• Serves: 4
• Prep time: ~20 minutes (including dough prep and topping assembly) (My Food Memoirs)
• Cook time: 12–15 minutes (or 8–10 minutes if thinner crust) (Forager Chef)
• Total time: About 1 hour (with a 1-hour rise); up to 24 hours if refrigerated for long ferment (La Cucina Italiana)

---

Variations

• White-style pizza: Skip the tomato sauce—use a garlic‑butter or white sauce base, layering cheese, chicken, and mushrooms for a creamy finish (Reddit).
• Alternate dough rise: For improved flavor and texture, refrigerate dough overnight with minimal yeast—then bake next day (The Perfect Loaf).
• Extra crunch: Pre-bake (par‑bake) dough at 450 °F for 7 minutes, add toppings, and finish the bake—home cooks on Reddit recommend this (Reddit).
• Deep-dish twist: Use a cast-iron skillet for a skillet pizza—cook toppings separately, layer in skillet, and bake ~35 minutes at 425 °F (Kentucky Legend).

---

storage/reheating

• Store: Refrigerate leftover pizza in an airtight container for up to 4 days .
• Reheat: Warm in a 350 °F oven for 5–10 minutes to maintain a crispy crust; avoid microwaving.
• Freeze: Freeze cooled slices individually; reheat in oven or skillet from frozen until warmed through.

---

FAQs

1. How long should I let the dough rise?

Let rise until doubled—usually about 1 hour at room temperature. For more flavor, use a cold retard in the fridge overnight (Reddit).

2. Can I use store-bought dough?

Yes—use prepared dough and skip the mixing and rising steps to save time.

3. Should I precook the mushrooms or chicken?

Not necessary, but sautéing mushrooms first for 3–5 minutes improves their texture and reduces moisture.

4. What if my crust gets soggy?

Ensure dough is well-cooked and consider par-baking before adding toppings to prevent sogginess (Eater, Kentucky Legend).

5. Can I use other cheese types?

Yes—mix in Parmesan, provolone, or fontina for extra flavor.

6. How can I bake without a pizza stone?

Use a preheated baking sheet or pizza steel to mimic a stone’s heat retention.

7. Is this pizza gluten-free?

Use gluten-free flour blend for the dough to make it gluten-free.

8. How spicy is the pizza?

Mild—oregano adds aromatics. For heat, add chili flakes or jalapeños.

9. Can I add veggies?

Absolutely—bell peppers, onions, spinach, or roasted peppers are tasty additions.

10. How do I check if dough is ready?

Use the poke test: gently press dough—if the indentation slowly springs back, it’s ready (Serious Eats).

---

Conclusion

This chicken and Mushroom Pizza with Fresh Basil offers a perfect blend of savory toppings and crisp homemade crust. With straightforward preparation and room for variation—whether white sauce, deep-dish, or long-ferment dough—it’s a versatile and crowd-pleasing option. Make anticipation worthwhile with a long rise, par-bake if needed, and serve hot with fresh basil for restaurant-quality results at home. Enjoy!

Print