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Chicken Focaccia Pizzas

 Chicken Focaccia Pizzas
We top homemade focaccia with chicken, olives and cheese for an incredible appetizer pizza. The recipe feeds a crowd, so it's great for parties.—Taste of Home Test Kitchen
16 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 4 teaspoons cornmeal
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 cups cubed cooked chicken breast
  • 2 plum tomatoes, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • Ranch salad dressing, optional


  • In a large bowl, dissolve yeast in warm water. Add 2 tablespoons oil,
  • sugar, Italian seasoning, salt and 2-1/2 cups flour. Beat on medium
  • speed for 3 minutes or until smooth. Stir in enough remaining flour
  • to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 40

2 of 2

Chicken Focaccia Pizzas (continued)

Directions (continued)

  • minutes.
  • Sprinkle cornmeal over two greased 12-in. pizza pans. Punch dough
  • down; turn onto a lightly floured surface. Divide in half; roll each
  • portion into a 13-in. circle. Transfer to prepared pans; build up
  • edges slightly. Cover and let rise until doubled, about 40 minutes.
  • Brush crusts with remaining oil; sprinkle with garlic and basil. Top
  • with chicken, tomatoes, olives and cheeses. Bake at 400° for
  • 22-26 minutes or until crusts are golden brown. Serve with ranch
  • dressing if desired. Yield: 2 pizzas (8 slices each).
Nutritional Facts: 1 slice equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 163 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.