Chicken Pepperoni Pizza Recipe

Introduction

In our home, pizza night is practically a sacred tradition, and we’ve tried countless variations over the years. But there’s one that consistently rises to the top of our request list – the Chicken Pepperoni Pizza. This isn’t just your average pizza; it’s a delightful combination of familiar flavors elevated by the satisfying chew of homemade dough and the perfect balance of savory toppings. The salty pepperoni, tender shredded chicken, and generous blanket of gooey mozzarella create a symphony of textures and tastes that’s simply irresistible. Even the pickiest eaters in my family devour slice after slice, and it’s become my go-to recipe when I need a crowd-pleasing meal that’s relatively straightforward to make. From casual weeknight dinners to weekend gatherings with friends, this Chicken Pepperoni Pizza is always a hit, bringing smiles and satisfied sighs to the table every single time. The aroma alone, as it bakes in the oven, is enough to get everyone excited and gathered around the kitchen, eagerly awaiting the first slice of pizza perfection. Trust me, once you try this recipe, it will quickly become a beloved staple in your own home, just as it has in ours.

Ingredients

This recipe is divided into two main components: the pizza dough and the pizza toppings. Using homemade pizza dough truly elevates this dish, providing a superior texture and flavor compared to store-bought alternatives. However, if you’re short on time, a good quality store-bought dough can be substituted.

For the Pizza Dough:

• 375 grams all-purpose flour (about 3 cups): All-purpose flour provides the structure for the dough, giving it that classic pizza crust texture. For the best results, use unbleached all-purpose flour. If you prefer a slightly chewier crust, you can substitute a portion of the all-purpose flour with bread flour.
• 1 ½ teaspoon sea salt: Salt is crucial for flavor development in the dough and also helps to control the yeast activity. Sea salt is preferred for its pure flavor, but kosher salt or regular table salt can also be used.
• ½ teaspoon dry active yeast: Yeast is the leavening agent that makes the dough rise and become light and airy. Ensure your yeast is active by checking the expiration date and storing it properly in a cool, dry place. Active dry yeast needs to be proofed (activated) in warm water, but in this recipe, it’s added directly to the dry ingredients for convenience in a long, cold rise method.
• 1 cup + 2 tbsp warm water: Water is essential for hydrating the flour and activating the yeast. The water should be warm, ideally between 105-115°F (40-46°C), to encourage yeast activity. Too hot water can kill the yeast, while water that is too cold will slow down the rising process significantly.

For the Pizza Toppings:

• ¼ cup pizza sauce: A good quality pizza sauce is the foundation of flavor for your pizza. You can use store-bought pizza sauce or make your own homemade version for an even more authentic taste. Look for a sauce that is rich and flavorful, with a balance of sweetness and acidity.
• 8 oz low-moisture mozzarella, grated: Low-moisture mozzarella is the ideal choice for pizza because it melts beautifully and doesn’t release excessive moisture, preventing a soggy pizza. Pre-shredded mozzarella is convenient, but grating it yourself from a block often results in better melting and flavor.
• 25-30 slices pepperoni: Pepperoni is a classic pizza topping that provides a spicy, savory kick. Choose your favorite type of pepperoni – whether it’s regular, thick-cut, or even turkey pepperoni for a leaner option.
• 1 cup rotisserie chicken, shredded: Rotisserie chicken adds a delicious and convenient protein element to this pizza. The pre-cooked nature of rotisserie chicken makes it incredibly easy to use. You can shred it by hand or use two forks to pull it apart. Leftover cooked chicken breast or thigh can also be used as a substitute.
• ¼ cup freshly grated Parmesan cheese: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the pizza. Freshly grated Parmesan is always superior in taste and texture compared to pre-grated options.
• ½ teaspoon dried oregano: Dried oregano is a classic Italian herb that complements the flavors of pizza perfectly. It adds a slightly peppery and earthy note. Fresh oregano can also be used; if using fresh, you’ll typically need about twice the amount compared to dried.

Instructions

Making this Chicken Pepperoni Pizza involves two main stages: preparing the pizza dough and assembling and baking the pizza. The dough requires a long, slow rise, which develops incredible flavor and texture.

Part 1: Pizza Dough (24-hour Cold Rise)

This dough recipe utilizes a cold fermentation method, which means the dough rises slowly in the refrigerator over a long period. This slow rise is key to developing a complex flavor and a wonderfully airy and chewy texture.

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, sea salt, and dry active yeast. Ensure the ingredients are well combined to evenly distribute the yeast and salt throughout the flour. This even distribution is important for consistent dough development.
2. Add Water and Mix: Pour the warm water into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix everything together until just combined. The dough will be quite shaggy and sticky at this stage, and that’s perfectly normal. Don’t overmix at this point; just ensure there are no large pockets of dry flour.
3. Initial Dough Consistency: The dough should be sticky but not excessively lumpy. It will seem quite wet and a bit unruly at this stage. This high hydration is crucial for a light and airy crust. If the dough seems excessively dry, you can add a tablespoon of water at a time until it reaches the desired consistency. Conversely, if it’s too wet to handle, add a tablespoon of flour. However, resist adding too much flour, as a wetter dough is key to a better texture.
4. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap (saran wrap) to prevent the dough from drying out. Then, place a clean kitchen towel over the plastic wrap for added insulation. Place the bowl in a warm place to rise for 24 hours. A slightly warm spot, like a slightly warmed oven (turned off!) or a warm corner of your kitchen, will encourage the yeast to work its magic.
5. Long, Slow Rise Benefits: This long, cold rise in the refrigerator allows for slow fermentation, which develops deeper, more complex flavors in the dough. It also makes the dough easier to handle later, as it becomes more relaxed and less sticky. The cold temperature slows down yeast activity, preventing an overly rapid rise and resulting in a better texture.
6. Shaping the Dough: After 24 hours, gently transfer the dough to a lightly floured surface. It will have increased in volume and become bubbly. Lightly flour your hands to prevent sticking. Gently shape the dough into a ball. Be careful not to deflate the dough too much while shaping, as you want to retain the air bubbles created during fermentation.
7. Ready to Use: The dough is now ready to be used for your pizza. You can use it immediately, or if you’re not ready to bake right away, you can keep it refrigerated for up to another day or two. If refrigerating for longer, the dough will continue to develop flavor but may also become more acidic.

Part 2: Assembling and Baking the Pizza

Now that your dough is ready, it’s time to assemble and bake your delicious Chicken Pepperoni Pizza.

1. Preheat Oven: Preheat your oven to a high temperature of 500°F (260°C). This high heat is essential for creating a crispy crust and melting the cheese quickly. If you have a pizza stone or baking steel, place it in the oven to preheat as well. This will help to achieve an even crispier crust.
2. Prepare Baking Sheet: Lightly oil a 10×15 inch sheet pan (or a similar size). Oiling the pan prevents the pizza from sticking and helps the crust to brown nicely on the bottom. You can use olive oil or any cooking oil with a high smoke point.
3. Stretch the Dough: With oiled hands, gently stretch the pizza dough to fit the prepared baking sheet. Start by pressing the dough in the center and working your way outwards. Be gentle and patient, allowing the dough to relax if it resists stretching. You want to stretch it to an even layer that just goes slightly past the edges of the baking sheet. If the dough keeps shrinking back, let it rest for 5-10 minutes to allow the gluten to relax further, then continue stretching.
4. Sauce the Pizza: Evenly spread the pizza sauce over the stretched pizza dough, leaving a small border around the edge for the crust. Use the back of a spoon or a spatula to distribute the sauce in a thin, even layer. Don’t use too much sauce, as it can make the pizza soggy.
5. Cheese Layer: Sprinkle the grated mozzarella cheese evenly over the pizza sauce. Make sure to cover the sauce completely with cheese, as this will create that gooey, melted cheese layer we all love.
6. Add Toppings: Distribute the pepperoni slices, shredded rotisserie chicken, and freshly grated Parmesan cheese evenly over the mozzarella. Arrange the pepperoni and chicken in a way that ensures every slice of pizza will have a good amount of each topping.
7. Bake the Pizza: Carefully place the sheet pan with the assembled pizza in the preheated oven. Bake for 10 minutes.
8. Rotate and Continue Baking: After 10 minutes, rotate the pizza pan 180 degrees in the oven. This helps to ensure even baking, as ovens often have hot spots. Continue baking for another 3-5 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly golden in spots. Keep a close eye on the pizza during the last few minutes of baking to prevent burning.
9. Final Touch: Remove the pizza from the oven. Sprinkle the dried oregano over the top of the hot pizza. The heat from the pizza will release the aroma of the oregano.
10. Cool Slightly and Serve: Let the pizza cool for a few minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to cut and handle. Slice into 8 slices and enjoy!

Nutrition Facts

This nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.

• Servings: 8 slices
• Calories: Approximately 281 kcal per slice

Please note that this calorie count is an approximation and can vary depending on the specific brands and types of ingredients used, as well as the size of the slices. Factors like the thickness of the dough, the amount of toppings, and the type of pizza sauce can all influence the final calorie count. For more precise nutritional information, you can use a nutrition calculator and input the exact ingredients you use.

Preparation Time

• Prep Time: 10 minutes (active time for preparing dough and toppings)
• Cook Time: 15 minutes
• Total Time: 25 minutes (excluding 24-hour dough rise time)

It’s important to note that while the active preparation time is relatively short, the pizza dough requires a significant rise time of 24 hours. This long rise is crucial for the flavor and texture of the dough. Plan accordingly and start the dough preparation a day in advance of when you intend to bake the pizza.

How to Serve

This Chicken Pepperoni Pizza is delicious on its own, but here are some serving suggestions to elevate your pizza experience:

• Classic Salad: Serve alongside a fresh and crisp side salad. A simple green salad with a vinaigrette dressing, a Caesar salad, or an Italian chopped salad would complement the richness of the pizza beautifully.
• Dipping Sauces: Offer a variety of dipping sauces for those who like to add an extra layer of flavor. Consider:
  • Garlic Butter Sauce: A classic pairing with pizza crusts.
  • Ranch Dressing: A creamy and tangy option that’s always a crowd-pleaser.
  • Marinara Sauce: Extra pizza sauce for dipping.
  • Spicy Ranch: For those who enjoy a bit of heat.
  • Pesto: A vibrant and herbaceous option.
• Appetizers: If you’re serving pizza for a party, consider offering some appetizers beforehand, such as:
  • Garlic Knots: Made from leftover pizza dough.
  • Bruschetta: Toasted bread topped with tomatoes and basil.
  • Caprese Salad Skewers: Cherry tomatoes, mozzarella balls, and basil leaves on skewers.
• Beverages: Pair your pizza with refreshing drinks:
  • Soda: Classic choices like cola, lemon-lime soda, or root beer.
  • Beer: A crisp lager or an IPA pairs well with pizza.
  • Wine: A light-bodied red wine like Chianti or a crisp white wine like Pinot Grigio can complement the Italian flavors.
  • Sparkling Water: For a lighter, non-alcoholic option, flavored sparkling water is a great choice.
• Dessert: Follow up your pizza feast with a simple dessert:
  • Tiramisu: A classic Italian dessert.
  • Cannoli: Crispy shells filled with sweet ricotta cream.
  • Gelato or Ice Cream: A refreshing and easy dessert option.

Additional Tips for Pizza Perfection

Here are five helpful tips to ensure your Chicken Pepperoni Pizza is a resounding success:

1. Knead the Dough (Optional for a Chewier Crust): While this recipe is designed for a no-knead approach, if you prefer a slightly chewier crust, you can knead the dough for 5-7 minutes after mixing the ingredients. Kneading develops the gluten further, resulting in a chewier texture. After kneading, proceed with the 24-hour rise as directed.
2. Use a Pizza Stone or Baking Steel: For an even crispier crust, bake your pizza on a preheated pizza stone or baking steel. Place the stone or steel in the oven while it preheats. When you’re ready to bake, carefully slide the stretched pizza dough (on a pizza peel dusted with cornmeal or flour) onto the hot stone or steel. This will provide direct heat to the bottom of the crust, resulting in superior crispness.
3. Customize Your Toppings: Feel free to customize the toppings to your liking. Add vegetables like sliced bell peppers, onions, mushrooms, or olives. Experiment with different cheeses, such as provolone, fontina, or a blend of Italian cheeses. You can also add a drizzle of olive oil or a sprinkle of red pepper flakes for extra flavor.
4. Make Dough in Advance and Freeze: Pizza dough can be made in advance and frozen for future use. After the 24-hour rise, divide the dough into portions, shape each portion into a ball, and wrap tightly in plastic wrap and then in a freezer bag. Freeze for up to 2-3 months. When ready to use, thaw the dough in the refrigerator overnight, or at room temperature for a few hours, until softened and pliable.
5. Get Creative with the Crust: Enhance your pizza crust by brushing it with garlic-infused olive oil before baking. You can also sprinkle the crust edges with Parmesan cheese or Italian herbs before baking for added flavor and visual appeal. For a stuffed crust, you can carefully place string cheese sticks along the edge of the dough before folding the crust over and sealing it.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making pizza, specifically this Chicken Pepperoni Pizza recipe:

Q1: Can I use pre-made pizza dough to save time?

A: Yes, absolutely! If you’re short on time, using pre-made pizza dough is a perfectly acceptable shortcut. Look for fresh pizza dough in the refrigerated section of your grocery store or at your local pizzeria. Allow the pre-made dough to come to room temperature before stretching and using it in the recipe. While homemade dough offers a superior flavor and texture, a good quality store-bought dough can still produce a delicious pizza.

Q2: Is there a way to make the dough rise faster? I don’t have 24 hours.

A: While the 24-hour cold rise is ideal for flavor development, you can expedite the rising process if needed. For a faster rise, use slightly warmer water (around 110-115°F) and place the dough in a warmer spot (around 80-85°F). This warmer environment will speed up yeast activity. You can let the dough rise in a warm place for about 1.5 to 2 hours, or until doubled in size. Keep in mind that a faster rise may result in a less complex flavor and slightly different texture compared to the long, cold rise.

Q3: Can I freeze the pizza dough after it has risen?

A: Yes, freezing pizza dough is a great way to prepare in advance. After the 24-hour rise, you can divide the dough into portions for individual pizzas. Shape each portion into a ball, lightly oil it, and wrap tightly in plastic wrap, then place in a freezer bag. Frozen dough can be stored for up to 2-3 months. To use, thaw the dough in the refrigerator overnight or at room temperature for a few hours until it’s softened and pliable. Let it rest for about 30 minutes at room temperature before stretching and baking.

Q4: What other toppings can I add to this pizza besides chicken and pepperoni?

A: The possibilities are endless! You can customize this pizza with a wide variety of toppings to suit your taste. Some great additions include:

• Vegetables: Sliced bell peppers, onions, mushrooms, black olives, spinach, roasted red peppers, artichoke hearts, sun-dried tomatoes.
• Cheeses: Provolone, fontina, mozzarella balls (fresh mozzarella), ricotta cheese, feta cheese, gorgonzola.
• Meats: Italian sausage (cooked and crumbled), bacon (cooked and crumbled), ham, ground beef (cooked and drained).
• Herbs and Spices: Fresh basil (added after baking), red pepper flakes, garlic powder (sprinkled on the crust before baking).

Feel free to experiment with your favorite combinations to create your own signature pizza!

Q5: How do I get a crispier pizza crust?

A: Achieving a crispy pizza crust comes down to a few key factors:

• High Oven Temperature: Baking at a high temperature (500°F or higher) is crucial for crisping the crust quickly.
• Pizza Stone or Baking Steel: Using a preheated pizza stone or baking steel provides direct, intense heat to the bottom of the crust, promoting crispness.
• Don’t Overload with Toppings: Too many toppings, especially wet ones, can release moisture and make the crust soggy. Use toppings in moderation.
• Proper Dough Hydration: While a wetter dough is essential for airiness, ensure you’re not adding too much water, which can make the crust softer. Follow the recipe’s hydration guidelines.
• Bake on the Lower Rack: Position your pizza on the lower rack of the oven to ensure the bottom crust gets maximum heat exposure.

Print