4 Cheese Chicken Stuffed Pizza Recipe

click to rate
2 votes | 1611 views

Worth every calorie! Esp. worth the hour it will take to jog off all the cheese from your thighs :)

Cook time:
Servings: 10


Cost per serving $0.71 view details
  • For the Crust:
  • I used Giada De Laurentis' pizza dough. It can be found in the "Recipes from others" Section.
  • Or you can use store bought, or even your own favorite pizza dough recipe.
  • For the filling:
  • 3 skinless boneless chicken breasts, cubed
  • 2 roasted red bell peppers, chopped
  • 1/4 cup crimini mushrooms, chopped
  • 1/2 onion
  • 2 cloves garlic, minced
  • handful Kalamata olives, cut in half
  • 1/2 jar artichokes, drained and chopped
  • 1/2 cup provolone
  • 1/2 cup pecorino romano
  • 1/2 cup mozzarella, shredded
  • 1/2 cup Fontina, shredded
  • salt and pepper to taste
  • 1 teaspoon Red Pepper Flakes (more if your daring)
  • 1 teaspoon parsley
  • 1/4 teaspoon oregano
  • 1 teaspoon basil
  • Note: You can use fresh herbs.


  1. Preheat oven to 400
  2. In a round standard size pizza pan, spray non stick cooking spray on top. Cut the dough in half, if using Giada's recipe it will make enough for three pizza's. Roll out one ball of dough and fit it to the pan. Then in a large skillet take your onions and garlic and saute them about five minutes. Then add in your chicken and spices. Cook all the way through. Let cool about five minutes, then top the first layer of the pizza with the chicken mixture. Then all your veggies. Finally top with cheese. Roll out your second ball of dough. Place it on top and like you would a pie crust, crimp the edges together. Make sure there are no holes that the stuffing can come out of. Pinch together really good! That is key here. I didn't pierce holes on top to let it breath, but you can if you'd like. I brushed on some extra virgin olive oil on top of the crust. Placed it in the oven 25 to 30 minutes. After every ten minutes I brushed on more oil if it looked dry. When it's nice golden brown on top and underneath you are finished! Let cool about ten minutes and serve. Grab a pillow and blanket, you will be in a food coma smile


Add the recipe to which day?
« Today - Oct 25 »
Today - Oct 25
Oct 26 - Nov 01
November 2 - 8
November 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 10 servings
Calories 87  
Calories from Fat 44 51%
Total Fat 4.95g 6%
Saturated Fat 2.96g 12%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 148mg 6%
Potassium 121mg 3%
Total Carbs 2.58g 1%
Dietary Fiber 0.7g 2%
Sugars 1.29g 1%
Protein 7.92g 13%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)




  • Patrick Tariello
    April 23, 2011
    I used to write computer training manuals, so I am being a little more critical than most people would be.
    The first question I have is how many ounces of dough is being used. Giada's recipe on on Food Network is for 39 ounces.
    I/2 jar of artichokes. 6 ounce jar? 12 ounce jar?
    Standard size pan. They run from about 9" to around 18". I have bought a lot of pans and screens, but nothing is ever listed as standard.
    This is a good recipe, but it lacks some specifics.

    1 reply
    • Dana Salvo
      April 23, 2011
      Thank You for the comment. I don't feel as if it lacks anything really. It's all a matter of how many artichokes do you want? How big do you want your pizza? Then you can determine what "standard" size pan and how many ounces you would like to use. It's just a basic recipe. Now if it were a cake recipe then yes exact measurements would be required. Happy Cooking :)

    Leave a review or comment