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Stuffed-Crust Chicken Pizza Recipe

Stuffed-Crust Chicken Pizza Recipe

Talk about a clever idea that just couldn’t be quicker or easier! Convenient string cheese is the secret behind Pam’s yummy, prize-winning, stuffed-crust chicken pizza. Pam Brooks - South Berwick, ME
TOTAL TIME: Prep: 35 min. Bake: 10 min. YIELD:12 servings


  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  • 10 pieces string cheese
  • 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup oil-packed sun-dried tomatoes, julienned
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup pizza sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup pitted ripe olives, chopped


  • 1. Preheat oven to 425°. Unroll both pizza crusts and place in a greased 15x10x1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
  • 2. Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake 5 minutes.
  • 3. Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes, rosemary, salt and pepper.
  • 4. Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
  • 5. Bake 10-15 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.

Nutritional Facts

1 piece equals 351 calories, 14 g fat (6 g saturated fat), 38 mg cholesterol, 926 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein.

Reviews for Stuffed-Crust Chicken Pizza

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Reviewed Mar. 19, 2010

"I liked the cheese in the crust but using the refrigerated pizza crust took away from how I think a pizza should taste and I think a chicken pizza should have more of an alfredo sauce. Yes I would make it again but I would use a homemade dough and I would probably use different toppings."

Reviewed Jan. 13, 2010

"The four starts above was accidental. Definitely 5 starts, but I can't change it!!"

Reviewed Jan. 13, 2010

"This was very good. I used barbecue sauce instead of pizza sauce, and my own not-stuffed crust. But even so, it was extremely tasty. Definitely a keeper."

Reviewed Jan. 9, 2010


Reviewed Jan. 9, 2010

"Great recipe. Everyone loved it. I substituted mushrooms for the olives only because of personal taste."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.