Wood-Fired Oven Roasted Chicken and Sundried Tomato Pizza

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hand-tossed pizza topped with tender roasted chicken, tangy sundried tomatoes, and creamy mozzarella baked in a wood-fired oven style. This Italian-inspired pizza recipe, ready in about 35 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups all-purpose flour
3/4 cup warm water
1 tsp active dry yeast
2 tbsp olive oil
1 tsp salt
1 cup cooked shredded chicken
1/3 cup sundried tomatoes, chopped
1 1/2 cups mozzarella cheese, shredded
1/4 cup fresh basil leaves
2 garlic cloves, minced
1/2 cup tomato sauce

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt. Gradually add 3/4 cup warm water and 2 tbsp olive oil, stirring until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
Step 2: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
Step 3: Preheat your oven to 475°F (245°C) and, if available, place a pizza stone inside to heat.
Step 4: Roll out the dough on a floured surface into a 12-inch circle. Transfer to a pizza peel or baking sheet.
Step 5: Spread 1/2 cup tomato sauce evenly over the dough, then scatter 1 cup cooked shredded chicken, 1/3 cup chopped sundried tomatoes, and 1 1/2 cups shredded mozzarella cheese on top.
Step 6: Sprinkle 2 minced garlic cloves and 1/4 cup fresh basil leaves over the pizza.
Step 7: Bake for 12-15 minutes until the crust is golden and cheese is bubbling and slightly browned.
Step 8: Remove from oven and let rest for 5 minutes before slicing and serving.