Chicken Formaggio Pizza Recipe

This Chicken Formaggio Pizza is a rustic, cheese-forward masterpiece—the exact dish I crave when I want a gourmet twist on a Friday night classic. A perfect combo of succulent chicken, the unique nuttiness of Fontinella cheese, and a garden-fresh tomato and garlic base, it’s a slice that feels sophisticated yet deeply comforting. The way the melted mozzarella pulls against the earthy mushrooms and bright basil is exactly what turns a simple pizza night into a full Italian-inspired experience.

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Chicken Formaggio Pizza Recipe Ingredients

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

How To Make Chicken Formaggio Pizza Recipe

1. Preheat the oven: Set your oven to $230^{circ}C$ ($450^{circ}F$). You want a very hot environment to ensure the cheese melts perfectly and the crust reaches its peak crispiness.
2. Cook the chicken: Sauté or bake the chicken breast until it reaches an internal temperature of $74^{circ}C$ ($165^{circ}F$). Once cooked, let it rest for a few minutes, then slice it into thin, uniform strips.
3. Prep the crust: Lightly grease or spray a pizza pan or baking sheet, then lay your pre-baked crust on it.
4. Make the tomato mix: In a small bowl, toss together the drained diced tomatoes, salt, and dried basil. In a small skillet, sauté the garlic and onion in olive oil over medium heat until softened and fragrant (about 2–3 minutes), then stir them into the tomato mixture.
5. Build your pizza: Spread the seasoned tomato mixture evenly across the crust. Arrange the chicken strips on top, then layer on the Fontinella and mozzarella cheeses. Scatter the sliced mushrooms across the surface and finish with a final sprinkle of shredded Parmesan.
6. Bake: Pop the pizza into the hot oven for 8–10 minutes. Pull it out once the cheese is bubbling and golden, and the edges of the crust are perfectly crisp.

Recipe Tips

• The Fontinella Factor: Fontinella is a semi-hard cheese with a distinctively delicate, nutty flavor. If you can’t find it, look for a mild Provolone or a young Gouda to maintain that signature creamy-nutty profile.
• Drain Those Tomatoes: To avoid a soggy pizza, ensure your diced tomatoes are drained very well. You can even pat them with a paper towel to remove excess moisture before mixing with the herbs.
• Mushroom Moisture: If you are using fresh mushrooms, consider sautéing them briefly before adding them to the pizza to release their water content, which helps keep the crust crunchy.
• Oil the Crust: For an extra-flavorful crust, brush the edges with a little garlic-infused olive oil before baking.

What To Serve With Chicken Formaggio Pizza Recipe

• A crisp Italian garden salad with a zesty vinaigrette
• Warm garlic herb dipping oil for the crusts
• Roasted red pepper strips or artichoke hearts
• A chilled glass of Pinot Grigio or a light sparkling water

How To Store Chicken Formaggio Pizza Recipe

• Refrigerate: Wrap leftover slices in foil or store in an airtight container for up to 3 days.
• Reheat: For the best results, reheat slices in a $375^{circ}F$ oven or air fryer for 3–5 minutes. This restores the crispness of the crust much better than a microwave.
• Freeze: You can freeze the baked pizza for up to 1 month. Wrap tightly in plastic wrap and then foil; reheat directly from frozen in a $400^{circ}F$ oven.

Chicken Formaggio Pizza Recipe Nutrition Facts

• Calories: ~320 kcal (per 2-slice serving)
• Carbohydrates: 34g
• Protein: 18g
• Fat: 14g
• Fiber: 2g
• Sugar: 3g

Nutrition information is estimated per serving based on 4 servings per pizza.

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