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Marry Me Chicken Pizza

This Marry Me Chicken Pizza features a light homemade pizza crust topped with creamy tomato sauce, juicy seasoned chicken, tangy sun-dried tomatoes, gooey mozzarella, and fresh spinach. It's an easy restaurant-quality pizza that's perfect for homemade pizza nights.
Prep Time45 minutes
Cook Time30 minutes
Proof Time3 hours 30 minutes
Total Time4 hours 45 minutes

Ingredients

For Pizza Dough:

  • 240 g Bread flour (12% protein)
  • 165 ml Warm water (35–40°C)
  • 3.5 g Instant dry yeast
  • 1 ½ tsp Sugar
  • 1 tsp Salt (5–6 g)
  • 21 g Olive oil

For Marinated Chicken:

  • 1 Large chicken breast (250–300 g, butterflied and pounded to an even thickness)
  • 1 tsp Salt
  • 1 tsp Paprika
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Mixed herbs
  • 1 tbsp Neutral oil

For Creamy Tomato Sauce:

  • 1 tbsp Butter
  • 1 Finely chopped small onion (about 90 g)
  • 3 Finely chopped garlic cloves
  • 2 tbsp Tomato paste (30 g)
  • 150 ml Heavy cream
  • ½ tsp Salt
  • 1 tsp Paprika
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chicken powder
  • 2–4 tbsp Water (optional, to adjust the consistency)

Instructions

  • Combine the warm water, sugar, and yeast, then let it sit until slightly foamy. Add the olive oil, salt, and bread flour before mixing into a soft dough. Allow the dough to rest for 30 minutes, then perform three rounds of stretch and folds with 30-minute rests between each round. Divide into two equal dough balls, cover, and proof for 1½–2 hours until puffy.
  • Butterfly and pound the chicken until evenly thick. Season generously with the spices and herbs before cooking in a hot skillet until golden and fully cooked. Allow it to cool slightly, then slice into thin strips.
  • Melt the butter in the same pan and cook the onion until softened. Add the garlic, followed by the tomato paste, then cook briefly to deepen the flavour. Stir in the cream and seasonings before simmering until the sauce becomes smooth and creamy. Add a little water if needed, then allow it to cool completely.
  • Dust your work surface generously with bread flour and semolina. Gently stretch each dough ball into a 10-inch pizza, leaving a slightly thicker edge for a beautifully airy crust.
  • Spread a thin layer of the cooled creamy tomato sauce over each pizza base. Arrange the sliced chicken evenly on top, followed by the sun-dried tomatoes. Finish with plenty of grated mozzarella cheese.
  • Bake the pizzas in a fully preheated pizza oven at its highest temperature until the crust is beautifully puffed and golden and the cheese is melted, bubbly, and lightly browned.
  • Immediately after baking, scatter the sliced baby spinach over the hot pizza. Lightly brush the crust with olive oil before slicing and serving.

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