Chicken Formaggio Pizza – Easy Olive Garden Copycat

This Olive Garden Chicken Formaggio Pizza is a crispy, cheesy pizza layered with cooked chicken, seasoned tomatoes, and a trio of melty cheeses. It’s fast, filling, and super easy to pull off on a random weeknight. Just 25 minutes from start to finish, no dough stress.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: cheesy, savory, herby
• Great for: busy nights, picky eaters, Friday pizza cravings

Why I Like This Recipe

Honestly? I didn’t feel like chopping anything. I already had a pre-baked crust, and there was leftover chicken in the fridge. It came together without much thought, and now I kinda make it all the time. No need for takeout when this hits the same comfort zone.

Ingredients

• 4 oz boneless, skinless chicken breast
• 1 tbsp olive oil
• 2 tbsp diced onion
• 1 tsp chopped garlic
• 1 cup diced tomatoes (drained)
• ⅛ tsp salt
• ½ tsp dried basil
• ½ cup shredded Fontinella cheese
• ½ cup shredded mozzarella cheese
• ½ cup sliced mushrooms
• 1 tbsp shredded Parmesan
• 1 pre-baked 12-inch pizza crust

How To Make Chicken Formaggio Pizza

1. Preheat the oven: Set it to 230°C (that’s about 450°F). You want it hot and ready.
2. Cook the chicken: Sauté or bake it — whatever’s easier. Just make sure it’s fully cooked before slicing into thin strips.
3. Prep the crust: Grease or spray your pan, then lay the crust on it.
4. Make the tomato mix: Toss diced tomatoes, salt, and basil in a bowl. Sauté garlic and onion in olive oil, then mix them in.
5. Build your pizza: Spread tomato mix first. Add chicken strips, then cheeses (Fontinella and mozzarella). Scatter mushrooms and finish with Parmesan.
6. Bake: 8–10 minutes. Pull it when the cheese is melted and the crust is golden.

Tips for Success

• Use fully cooked chicken — the pizza time isn’t long enough to cook raw meat.
• Drain the tomatoes well so the crust doesn’t get soggy.
• Spread toppings evenly — too much in the middle can make it bake uneven.
• Watch the cheese closely. Pull it when it’s just melted and lightly golden.

Storage and Reheating

• Fridge: Cool the pizza completely, then store slices in a container or wrap individually. Good for up to 3 days.
• Freezer: Wrap each slice and freeze for up to 2 months. Thaw in the fridge or reheat straight from frozen.
• Reheat: Non-stick pan on medium heat with a lid. Gets the bottom crispy and the cheese gooey in about 4–5 minutes.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep — saves time and adds flavor. Just shred or slice it thin.
• What’s a good sub for Fontinella?
  Fontina or provolone work well. Even just more mozzarella in a pinch.
• Can I use fresh tomatoes?
  Sure, just make sure they’re diced small and not too juicy. Seed them if needed.
• Is this crusty or soft?
  Depends on your crust. Pre-baked ones usually crisp up nicely, especially at high heat.
• Can I make it spicy?
  Yeah — toss in red pepper flakes or use a spicy tomato mix.

Common Mistakes and How to Dodge Them

• Using raw chicken: The bake time won’t be long enough to cook it through. Always cook first.
• Soggy crust from tomatoes: Drain your tomatoes well, or you’ll end up with pizza soup.
• Skipping the oven preheat: The whole “crispy crust” thing relies on a hot oven. Let it preheat fully.
• Overloading toppings: More isn’t always better. Too much weight and moisture can mess with the texture.
• Cheese burnout: Cheese goes from melty to dry real quick. Bake just until it melts and bubbles, then get it out.

Nutrition Facts (Per Serving)

• Calories: 212 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 27mg
• Sodium: 401mg
• Potassium: 168mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 12g

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