Ingredients

5 oz. sun-dried tomatoes in oil, divided

2 tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 tsp. kosher salt, divided

1 cup heavy cream

2 tbsp. finely chopped fresh basil leaves, plus more for serving

2 tsp. finely chopped fresh thyme leaves

1/4 tsp. crushed red pepper flakes

1 oz. Parmesan, finely grated (about 1/2 cup), plus more for sprinkling

16 oz. store-bought or homemade pizza dough

2 oz. mozzarella, shredded

4 oz. rotisserie chicken, shredded

Instructions

Step 1: Arrange a rack in the lower third of your oven and preheat to 550°F. Finely chop 4 oz. of the sun-dried tomatoes. Slice the remaining 1 oz. into bite-sized pieces and set aside for serving.

Step 2: In a large skillet over medium heat, warm the olive oil. Add the chopped tomatoes and minced garlic, stirring until the garlic softens and the tomatoes begin to break down, about 3 minutes. Season with 1/2 tsp. kosher salt.

Step 3: Stir in the heavy cream, basil, thyme, and crushed red pepper flakes. Bring the mixture to a simmer, then reduce heat to medium-low if boiling. Cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Remove from heat and blend in the grated Parmesan until smooth. Let the sauce cool slightly.

Step 4: Stretch the pizza dough into a 12- to 14-inch diameter round and place it on a round pizza pan or large baking sheet. Spread the cooled sauce evenly over the dough, leaving a 1/2- to 1-inch border around the edges. Sprinkle shredded mozzarella over the sauce, then evenly distribute the shredded chicken on top.

Step 5: Bake the pizza until the bottom and edges are golden brown, about 5 minutes.

Step 6: Remove the pizza from the oven and top with the reserved sliced sun-dried tomatoes, additional fresh basil, and extra Parmesan before serving.

Tips & Variations

Use fresh mozzarella for a creamier texture or add a sprinkle of crushed red pepper on top for extra heat.

If you prefer a thinner crust, roll out the dough more and reduce baking time slightly to avoid burning.

Substitute rotisserie chicken with grilled chicken breast or leftover cooked chicken for convenience.

For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach instead.

FAQs

Can I make the sauce ahead of time?

Yes, the creamy sun-dried tomato sauce can be prepared up to 2 days in advance and refrigerated. Warm it gently before spreading on the dough.

What if I don’t have pizza dough?

You can use store-bought flatbread or naan as a quick alternative. Adjust baking time to prevent burning since these options are thinner than traditional dough.