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Stuffed-Crust Chicken Pizza

 Stuffed-Crust Chicken Pizza
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
12 ServingsPrep: 35 min. Bake: 10 min.


  • 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


  • 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.
  • Place string cheese around edges of pan. Fold dough over cheese;
  • pinch to seal. Bake 5 minutes.
  • 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.

2 of 2

Stuffed-Crust Chicken Pizza (continued)

Directions (continued)

  • Spread sauce over crust. Top with chicken mixture. Sprinkle with
  • mozzarella and olives.
  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.