Thin Crust Garlic Chicken Pizza Recipe

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Thin Crust Garlic Chicken Pizza
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  1. Directions:
  2. In large bowl combine the water, yeast, honey, and 1 tbsp of olive oil, stir to combine and let set until it appears a little foamy, about 5 minutes.
  3. Add 1 1/2 cups of flour and add salt, mixing until it's all incorporated and the mixture is smooth. Continue adding 1/4 of flour at a time, working the dough after each addition, until the dough is smooth but sticky. You may not need all the four. Turn dough onto a lightly floured surface and knead until the dough is smooth but lightly tacky, 3-5 minutes.
  4. Use the remaining tbsp. of olive oil to coat a large mixing bowl. Place dough in the bowl, turning to coat with the oil. Cover with plastic wrap or a towel and set in a warm place for 2 hours. When ready, the dough will stretch slightly as you pull it lightly.
  5. Divide the dough into 2 balls. Work each ball by pulling down at the sides and tucking under the bottom of the ball. Do this 4 or 5 times, place on cookie sheet spray with cooking spray, cover with plastic wrap or towel and let them set 1 h our in a warm place.
  6. During the last hour of rise for the dough, you can begin to get the toppings ready.
  7. In a bowl mix the Olive oil, minced garlic, oregano, salt and pepper , set aside.
  8. When the dough is done with the second rise take one dough ball and begin to roll it out with a rolling pin on a lightly floured surface. Continue to roll the dough out evenly until it's about 1/16 to an 1/8 an inch thick all the way to the edge. Move to the side and repeat the process for the 2nd ball.
  9. Note: your pizza dough does not need to be perfectly round and do not roll it our larger than your pizza stone.
  10. Preheat oven to 500* with the pizza stone in the oven.
  11. Lightly flour your pizza peal so the dough will slide into the oven smoothly. Place one of your dough balls on the peal, if you need to roll it out a little again, do so.
  12. Using a grill or marinade brush spread the olive oil mix evenly around dough of both pizzas. top with 1 1/2 cups of mozzarella cheese and then half of your cooked chicken and the slide it off the peal onto your stone in the 500* oven.
  13. Oven temps will vary so keep and eye on it, but it will take 5-8 minutes. Your crust will begin to bubble up in spots(that's OKay). I eyeball mine and when the cheese starts to turn a light brown it's done. Use the peal to extract the pizza onto a cookie sheet or other surface that is safe for cutting and repeat steps with second pizza.
  14. If you choose not to make both pizzas, after the final rise process and before rolling out into your final dough, leave it in a ball and place in plastic wrapped coated with cooking spray and refrigerate up to 48 hours. Prior to making this pizza, the dough will need to rest in a warm spot for 1-2 hours so it's workable with a rolling pin.
  15. Oh mama that was a lot of typing! Enjoy my friends!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 215.26 Kcal (901 kJ)
Calories from fat 86.69 Kcal
% Daily Value*
Total Fat 9.63g 15%
Cholesterol 9.64mg 3%
Sodium 450.74mg 19%
Potassium 83.57mg 2%
Total Carbs 20.43g 7%
Sugars 0.7g 3%
Dietary Fiber 1.3g 5%
Protein 11.76g 24%
Vitamin C 0.1mg 0%
Iron 0.3mg 2%
Calcium 210.8mg 21%
Amount Per 100 g
Calories 262.63 Kcal (1100 kJ)
Calories from fat 105.76 Kcal
% Daily Value*
Total Fat 11.75g 15%
Cholesterol 11.77mg 3%
Sodium 549.9mg 19%
Potassium 101.96mg 2%
Total Carbs 24.92g 7%
Sugars 0.86g 3%
Dietary Fiber 1.58g 5%
Protein 14.34g 24%
Vitamin C 0.1mg 0%
Iron 0.3mg 2%
Calcium 257.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

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