Thoughts For Food

Insights into the Mind of a Culinary School Student

Recipe: Cheesy Chicken Pizza

Hello and welcome to Pizza Week, Day 1! First, a quick note. My last entry said that this would start tomorrow (May 11), BUT when I was writing this and as it was uploading, it was still May 9 so, yeah. Here you go!

Now, surprisingly enough, I found a recipe for pizza dough courtesy of

I have yet to actually try this recipe myself, but I’m just passing it along to help you all out. And don’t worry, once I actually do this recipe, I’ll let you know how it went. Now, on with the show!

Pizza Dough (makes 4 – 5 pizzas)


  • 6 Tablespoons of olive oil
  • 2 Tablespoons each of Sugar and Salt
  • 1 3/4 oz (2 packages) of active dry Yeast
  • 10 cups of flour
  • 2 1/2 cups of water


  • 2 Large Mixing bowls
  • Measuring Spoons
  • Small bowl for the Yeast
  1. Wake up the yeast. Put the yeast and sugar into the small bowl. Add 1/2 cup of water and stir until dissolved. Let sit until it looks foamy (that’s the yeast giving off CO2 as they munch on the sugar)
  2. Put the flour into the large bowl and add the salt, olive oil, yeast/sugar mixture and the rest of the water (go SLOW with the water). Mix thoroughly.
  3. When the dough comes together, turn it out onto a floured work surface and knead until it becomes smooth (about 5 – 10 minutes)
  4. Once that’s done, put the dough into the other mixing bowl that has been floured. Cover the dough with a tea towel and let it rest in a warm, dark place until it has doubled in size (minimum 2 hours)
  5. When you’re ready to make the pizza, take a quarter of your dough and knead and shape it into the classic circle shape or any shape you wish, for that matter! Now, speaking of the pizza…

Cheesy Chicken Pizza


  • The Bechamel Sauce recipe as first seen in my Four Cheese Mac & Cheese recipe (basic flour and butter roux mixed with 2 cups of whole milk. cook until thick)
  • 2 Cups of shredded or crumbled Mozzarella Cheese
  • 1/4 of your pizza dough OR one store-bought pizza crust
  • 2 cups of leftover roast chicken


  • Pizza Pan (a flat, aluminum pan with perforations in the bottom to allow heat in. it makes for a really crispy crust)
  • Small pot for making the Bechamel Sauce
  • Whisk
  • Pizza Cutter
  1. Preheat your over to 450-degrees
  2. Shape your fresh pizza dough into a disk that fits the pizza pan (10 – 12 inches). If you’re using the store-bought crust, just put it on the pizza pan and move on 😛
  3. When your Bechamel Sauce is thick, add 1 cup of the Mozzarella Cheese and whisk until it’s dissolved.
  4. Add the sauce to the pizza dough. Add the chicken.
  5. Add the rest of the cheese
  6. Put the whole thing in the oven and cook for 10 minutes.
  7. Divide and serve!

Day one is complete! Stay tuned for day two tomorrow! I hope you enjoy!


Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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