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Paprika Chicken Pizza

Easy Paprika Chicken Pizza with slightly spicy and smoky chicken, juicy cherry tomatoes, and fresh basil leaves. Simple yet flavorful!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 1 10-inch pizza
Calories: 1112 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 raw chicken tenders (about 4.5 oz or 125g)
  • 3/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (or more if you prefer more heat)
  • a small pinch of onion powder
  • a Small pinch of garlic powder
  • a pinch of dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • olive oil
  • 1/2 cup diced onions (about 2.5 oz or 65g, either yellow or red onion is fine)
  • 1 portion dough for a 10-inch pizza
  • 1/3 - 1/2 cup Pizza Sauce (about 2.8 oz or 80g)
  • 4 oz shredded Mozzarella cheese
  • 8-9 cherry tomatoes, sliced in half
  • 1/3 cup Torn basil leaves (about 0.5 oz or 13g)

Instructions

    Cup of Yum
  1. Preheat the oven and the pizza stone/pizza pan at 500°F for 30 minutes.
  2. Toss the chicken tenders with smoked paprika, cayenne pepper, onion powder, garlic powder, oregano, salt, pepper and 1/2 teaspoon of oil. Set aside.
  3. Place a skillet over medium heat. Once the skillet is hot, add some oil. Add diced onions and sauté for about 2 minutes until fragrant. Transfer to a plate.
  4. Add some more oil to the same skillet and increase the heat slightly. Once the oil is hot, add chicken tenders. Sear each side for about 2 minutes until the chicken is just cooked through. Transfer to a plate, let it cool slightly and then shred into bite-sized pieces.
  5. On a floured surface, press and stretch the pizza dough into a 10-inch round with your fingers or a rolling pin. Work from the middle to the edge and be careful not to press on the outer edge. Transfer the dough to a floured pizza peel.
  6. Spread the pizza sauce on the dough, leaving a ½-1 inch border. Sprinkle some torn basil leaves, then top with half of the mozzarella cheese. Add the sautéed onions, shredded chicken and cherry tomatoes evenly. Sprinkle the remaining cheese over the pizza.
  7. Transfer the pizza to the pizza stone/pizza pan and bake until the bottom is golden browned and the cheese melts, about 10 minutes. Cooking time may depend on your oven and the stone/pan.
  8. Remove the pizza from the oven. Slice and top with the remaining basil leaves. Serve right away.

Notes

  • We prefer a thin crust 10-inch pizza, so we usually use 6.5 oz of dough. If you prefer a thicker pizza, you can use 8 oz of dough.
  • An easy way to
  • make pizza sauce is blending canned whole peeled tomatoes until saucy. You can make a big batch and store in the freezer for several months.
  • We prefer a thin crust 10-inch pizza, so we usually use 6.5 oz of dough. If you prefer a thicker pizza, you can use 8 oz of dough.
  • An easy way to make pizza sauce is blending canned whole peeled tomatoes until saucy. You can make a big batch and store in the freezer for several months.
  • If you want to make a larger pizza, let's say 12-inch, increase the quantity accordingly. But remember a 12-inch pizza is 44% larger than a 10-inch one, not 20% larger :).

Nutrition Information

Calories 1112kcal (56%) Carbohydrates 122g (41%) Protein 78g (156%) Fat 36g (55%) Saturated Fat 17g (85%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 186mg (62%) Sodium 3991mg (166%) Potassium 1797mg (51%) Fiber 9g (36%) Sugar 29g (58%) Vitamin A 3628IU (73%) Vitamin C 55mg (61%) Calcium 660mg (66%) Iron 10mg (56%)

Nutrition Facts

Serving: 110-inch pizza

Amount Per Serving

Calories 1112

% Daily Value*

Calories 1112kcal 56%
Carbohydrates 122g 41%
Protein 78g 156%
Fat 36g 55%
Saturated Fat 17g 85%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 186mg 62%
Sodium 3991mg 166%
Potassium 1797mg 38%
Fiber 9g 36%
Sugar 29g 58%
Vitamin A 3628IU 73%
Vitamin C 55mg 61%
Calcium 660mg 66%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.