Mini Chicken Basil Thin Crust Pizza
Easy mini thin crust pizzas topped with shredded chicken, basil, olives & cheese
Servings 3
Ingredients
Dough
- 1/2 cup warm water 115 degrees
- 1/2 tsp dry active yeast
- 1/2 tsp raw honey
- 1-1/2 cups all-purpose flour
- 1/2 tsp salt
Toppings
- 1/2 cup cornmeal
- 1-2 cups marinara or pasta sauce of choice
- 3 cups shredded mozzarella cheese
- 1 cups basil leaves
- 1-2 cups cooked & shredded chicken
- 1 small can sliced olives
- 3 tsp granulated garlic
- 2 tbsp melted butter
Instructions
- Preheat oven to 450 degrees
- In a large bowl, combine water, yeast & honey & let sit until it gets foamy (approx 10 min)
- Once foamy, stir in salt & flour until dough starts to come together
- Flour your workspace & knead the dough a few times until it becomes silky
- Let rest 5 minutes while you pull out all your toppings
- Sprinkle cornmeal evenly over baking sheet
- Portion the dough into 3 equal pieces & roll out each into a thin even layer & place on large cookie sheet
- Top with sauce, cheese, chicken, basil & olives
- Sprinkle with granulated garlic & brush edges of crust with melted butter
- Bake for 10 - 15 minutes or until crust is crispy & cheese is golden
- Enjoy!
Notes
*Can be made with my 2-ingredient pizza dough.
You can also make this with french bread - just butter half of the french bread - cook for 3-5 minutes to toast. Then add toppings and cook for another 8-12 minutes or until hot and melted. (a great option would be buffalo chicken or crack chicken.
**Can be made in the air fryer - cook at 400 for 10-12 minutes.
If making the french bread pizza in the air fryer - cook at 400 for 3-5 minutes.