By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
632 cal · 45 min
Marinated Chicken Pizza
Recipe GLPR6ebeae0b7437f0
A Mediterranean-inspired pizza featuring tender marinated chicken strips paired with sautéed artichokes, mushrooms, onions, and roasted peppers, topped with pesto tomato sauce, kalamata olives, and fresh mozzarella cheese baked until golden and bubbly.
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Ingredients
1 (10 ounce) boneless, skinless chicken breast
1 cup Italian dressing
4 tablespoons olive oil
1 (14 ounce) can artichoke bottoms, drained and cut into quarters
1 small onion, thinly sliced
1 (8 ounce) package fresh mushrooms, cleaned and sliced
2 garlic cloves, minced
1/2 cup Pesto Tomato Pizza Sauce
1/2 roasted red pepper, sliced
1/2 cup kalamata olives, pitted and halved
1 (8 ounce) ball fresh mozzarella cheese, sliced
1 (10 ounce) prepared pizza dough
Directions
Cut the chicken breast into thin strips and place in a resealable zip-top bag. Pour the Italian dressing over the chicken, seal the bag, and refrigerate for at least 2 hours to marinate, allowing the flavors to infuse.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the hot skillet for 8-10 minutes, stirring occasionally, until no pink remains and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate.
Add the remaining 2 tablespoons of olive oil to the same skillet. Stir in the drained artichoke bottoms, sliced onion, sliced mushrooms, and minced garlic. Sauté for about 15 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
While the vegetables cook, position a 15x10-inch baking sheet on the lowest rack of your oven with the bottom side facing up. Preheat the oven to 475°F. Place a piece of parchment paper on the inverted pan.
On a lightly floured surface, roll or stretch the pizza dough into a 14x8-inch rectangle. Using the parchment paper as your guide, transfer the dough to the parchment paper on the hot baking sheet.
Spread the pesto tomato pizza sauce evenly over the dough, leaving a 2-inch border around all edges for the crust.
Distribute the sautéed vegetables and cooked chicken evenly over the sauce. Arrange the roasted red pepper slices and kalamata olives on top.
Carefully transfer the assembled pizza (with parchment paper) to the preheated hot baking sheet and bake for 10 minutes.
Remove the pizza from the oven and arrange the fresh mozzarella slices evenly over the top. Return to the oven and bake for an additional 5 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and allow the pizza to cool for 1-2 minutes before slicing and serving.
Comments
This pizza comes together on Charlotte's standard grocery chains, but the stated 45 minutes ignores marinating time for the chicken—realistically budget an hour or overnight prep. Costs run $12–14 total ($3–3.50 per serving), driven by the chicken breast and fresh artichoke bottoms; both are readily available at Harris Teeter, Food Lion, Publix, Walmart, and Kroger, so no extra stops required. The dish suits a weeknight dinner for four and reheats decently the next day, though the crust will soften slightly. It's a solid seasonal fit for spring when fresh artichokes and roasted red peppers are in their prime at North Carolina farmers markets and chains alike.
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