“Chicken & Garden Pizza”

So your stomach is growling for pizza, but your mind is saying salad. Story of my life! In this day in age our stomaches are hungry for real food. Food that not only satisfies the eye but also the stomach. Food that keeps us going, and I mean really going. Our schedules are filled with meetings, appointments, family time, friends, pets, work, and yet we are still expected to eat healthy and meet our daily needs of vitamins and nutrients. Give me a break, I can only handle so much!

Que chicken & veggie pizza entrance..

This pizza dough recipe is one of my all time favorites because it is not only crazy simple and easy to make, but the crust turns out perfect every time! This recipe is one of my go-to meals when I have multiple left-over veggies and nothing to do with them.

When you think pizza, take the words “greasy”, “unhealthy”, and “fattening” out of your vocabulary. This chicken and garden pizza not only satisfies the tummy but also the eyes. With no foreign ingredients and absolutely no GMO products, this wholesome meal can turn any week day dinner into a celebratory meal. Go ahead and surprise your loved ones, your family or even your roommates with this recipe. It is guaranteed to make you kitchen famous and even “Giada De Laurentiis worthy”.

Like I said, I make this recipe almost every other week.. and my husband still craves it. In fact, he praises the days when I make pizza for dinner. It not only means he gets simple & healthy carbs, but also vegetables and lean meat. It keeps him full and energized, going strong on long work days.

I have been making this pizza dough for about two years now and I think I finally have it  perfected. However, nothing in life is going to be perfect, no matter how hard we try. For now, this pizza dough is as perfect as it’s going to get. Are you ready for a gourmet pizza night in? On your mark… Get set… Go… 


Warm Water & Yeast
Yeast, Honey & Olive Oil Mixture
Flour + Seasonings
Fold The Dough To Incorporate
Cover & Let Rise For 1 Hour
Roll Out On Floured Surface
Roll Out On Floured Surface
Sprinkle Cornmeal On Stone
Bake Until Slightly Firm
Add The Sauce & Toppings
Que Garden Veggies
Bake For 15-20 Minutes Until Golden Brown

IMG_0126IMG_0128 (1)





  • 1 cup warm water
  • 1 package of active dry yeast
  • 1 tbsp olive oil + more for brushing
  • 1 tsp honey
  • 2 cups unbleached all purpose flour
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme



**(mix all ingredients together for simple & fresh pizza sauce)

  • 1 cup canned tomato puree
  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp smoked salt
  • 1 tsp fresh ground black pepper



  • 1 cup chopped green & red bell pepper
  • 1 cup sliced mushrooms
  • 1/2 cup chopped white onion
  • 1/2 cup chopped cooked chicken
  • 2 tbsp chopped fresh basil





  1. In a small bowl, whisk together the warm water with 1 package of active dry yeast. Once the yeast is incorporated, add the honey and olive oil and mix until well incorporated. Set aside.
  2. In a medium sized mixing bowl, combine the flour, salt, garlic powder, oregano, rosemary and thyme. Mix until well incorporated.
  3. Pour the yeast mixture into the flour and fold until all the flour is combined.
  4. Cover the mixing bowl with a kitchen towel and let sit until it has risen about twice its size (about one hour).
  5. After rising, place the bowl with the dough in the freezer for 15-20 minutes to firm. If you do not plan on using the dough immediately, place in the refrigerator for up to 3 days.
  6. While the dough is chilling, place a round pizza stone on the middle oven rack and pre-heat the oven to 375 degrees fahrenheit (this is essential to warm up the stone).
  7. After the dough is cool & firm to the touch, sprinkle flour on a large & flat surface. Roll out the dough to your desired shape and size.
  8. When the oven is done pre-heating, take the pizza stone out of the oven and sprinkle cornmeal on the top surface (this is essential so the dough does not stick).
  9. Transfer the rolled out dough onto the pizza stone and brush the entire surface/ crust with extra virgin olive oil.
  10. Place back in the oven for about 10 minutes or until the dough is slightly firm, NOT fully cooked.
  11. Take the dough out of the oven and brush the pizza sauce on first, then add the bell peppers, onions, mushrooms, chicken and basil.
  12. Re-brush the pizza crust with olive oil to refrain from burning.
  13. Place the pizza back in the oven for 15-20 minutes OR until the crust becomes golden brown and the vegetables are cooked the way you like them.
  14. Let the pizza cool for 5-10 minutes, cut into slices and ENJOY the mouth watering goodness!


This is an original ‘Healthy Chew’ recipe- all rights reserved

All photos used in this article were taken by Stephanie Rackley for and by The Healthy Chew 

-all rights reserved


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email me at StephanieRackley@thehealthychew.org

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