Chicken, Spinach & Feta Pizza Recipe

Name: Chicken, Spinach & Feta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pizza Dough; 1/4 ounce active dry yeast (one package); 1 cup warm water (105 F - 115 F); 2 teaspoons olive oil; 1/2 teaspoon salt; 2 1/2 cups flour; Sauce; 2 (15 ounce) cans stewed tomatoes, drained; 1/2 cup roasted red pepper; 2 garlic cloves; salt; Toppings; 2 skinless chicken breasts, grilled and diced; 10 ounces frozen spinach, thawed; 1 medium tomatoes, diced; 6 sun-dried tomatoes, reconstituted and diced small; 1/2 bell pepper; 1/4 medium white onion, sliced; 1/2 cup canned mushroom, drained; 2 garlic cloves, minced; 4 ounces feta, crumbled; 8 ounces aged cheddar cheese, grated; 1 teaspoon olive oil

Servings: persons

Pizza Dough
1/4 ounce active dry yeast (one package)
1 cup warm water (105 F - 115 F)
2 teaspoons olive oil
1/2 teaspoon salt
2 1/2 cups flour
Sauce
2 (15 ounce) cans stewed tomatoes, drained
1/2 cup roasted red pepper
2 garlic cloves
salt
Toppings
2 skinless chicken breasts, grilled and diced
10 ounces frozen spinach, thawed
1 medium tomatoes, diced
6 sun-dried tomatoes, reconstituted and diced small
1/2 bell pepper
1/4 medium white onion, sliced
1/2 cup canned mushroom, drained
2 garlic cloves, minced
4 ounces feta, crumbled
8 ounces aged cheddar cheese, grated
1 teaspoon olive oil

1
Prepare pizza dough 2-3 hours ahead of time.
2
Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
3
Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
4
Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
5
After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
6
To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
7
Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
8
Bake at 400 F or until crust is browned and cheese is bubbly.

918

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Pizza Dough, 1/4 ounce active dry yeast (one package), 1 cup warm water (105 F - 115 F), 2 teaspoons olive oil, and more.

Yes, Chicken, Spinach & Feta Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Spinach & Feta Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions