Garlic Butter Chicken and Veggie Pizzas with Basil Drizzle

These golden-crusted pizzas are loaded with tender sautéed mushrooms, sweet bell pepper and onion, plus juicy chopped chicken. A buttery, garlicky base holds melty mozzarella and sharp Parmesan and the pies are finished with a fragrant drizzle of basil paste for a bright, herby lift.

Perfect for a fun weeknight dinner, these individual pizzas come together quickly with store-bought dough and simple toppings. The garlic butter brushed on the crust adds irresistible flavor, while the basil drizzle brings a fresh finish.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 475°F. Wash and dry produce. Sprinkle flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, core, deseed and slice bell pepper into strips. Halve, peel and thinly slice onion. Trim and slice mushrooms into ½-inch-thick pieces (skip if pre-sliced). Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 minutes.
3. After dough has rested 20 minutes, line a baking sheet (two for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval and place on one side of prepared sheet (two ovals per sheet). Cover with a clean kitchen towel and let rest 15 minutes more.
4. After 15 minutes, use floured hands to press and stretch dough into larger ovals, about 10 inches long and 5-6 inches wide. Spread each oval with marinara sauce; sprinkle with mozzarella. Top with sautéed veggies. Grate half the Parmesan over top. Lightly brush edges of dough with olive oil.
5. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping halfway through.) Meanwhile, in a small microwave-safe bowl, combine garlic powder and 2 TBSP butter (4 TBSP for 4). Cover with plastic wrap and microwave until melted, 30-60 seconds. Stir.
6. Once pizzas are done, brush edges of crust with garlic butter. Drizzle pizzas with basil paste. Grate remaining Parmesan over top. Slice pizzas as desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use pre-shredded cheese?

Yes, pre-shredded mozzarella works fine, but freshly grated Parmesan will give better flavor.

Can I substitute the chicken?

Absolutely! Cooked ground beef, Italian sausage or extra veggies would be great alternatives.

How do I store leftovers?

Store leftover pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until crispy.