Roasted Chicken and Leek Pizza
Elevate pizza night with this irresistible Roasted Chicken and Leek Pizza, a gourmet twist on a classic favorite. Featuring a perfectly crisp crust, this recipe spotlights tender roasted chicken, caramelized leeks, and a luscious blend of mozzarella and Parmesan cheeses for a rich, savory flavor profile. The leeks, softened with garlic and olive oil, add a delicate sweetness that complements the smoky depth of the roasted chicken. Easy to prepare in under 35 minutes, this pizza is ideal for both weeknight dinners and entertaining guests. For added flair, garnish with fresh parsley before serving. Whether you’re craving a comforting meal or looking to impress, this homemade pizza delivers on taste and texture. Perfect for fans of unique pizza recipes and family-friendly dinners!
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Recipe Information
Ingredients
- 1 ball (approximately 12 oz) Pizza dough
- 1.5 cups (shredded) Cooked roasted chicken
- 2 medium Leeks
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1.5 cups (shredded) Mozzarella cheese
- 0.5 cups (grated) Parmesan cheese
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons (for dusting) All-purpose flour
- 1 tablespoon (optional, for dusting) Cornmeal
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Thinly slice the white and light green parts of the leeks. Rinse thoroughly to remove any grit, then pat dry with a clean kitchen towel.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and minced garlic, cooking gently for 5-7 minutes until the leeks are softened and lightly caramelized. Remove from heat and season with salt and black pepper.
On a clean work surface, sprinkle some all-purpose flour and roll out the pizza dough into a 12-inch circle or desired shape. If using cornmeal, dust your pizza peel or baking sheet with it to prevent sticking.
Drizzle 1 tablespoon of olive oil over the rolled-out pizza dough and spread it evenly with a pastry brush or clean hands.
Layer the shredded mozzarella cheese evenly across the dough, leaving a 1-inch border for the crust.
Scatter the caramelized leeks over the cheese, followed by the shredded roasted chicken. Top with grated Parmesan cheese.
Carefully transfer the pizza onto the preheated stone or baking sheet using the pizza peel or other flat surface. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and let it cool slightly. Sprinkle with fresh chopped parsley if desired before slicing and serving.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 11.7 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1863 mg | 143% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
