Pollo e Funghi Pizza Classica

Pollo e Funghi Pizza Classica ingredients

• 1 lb pizza dough
• 12 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 0.5 medium red onion
• 8 oz cremini mushrooms
• 2 cloves garlic
• 14.5 oz crushed tomatoes
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 oz fresh mozzarella
• 0.25 cup fresh basil leaves

How to make Pollo e Funghi Pizza Classica

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if you have one, for at least 30 minutes. This high heat is crucial for a crisp crust.
2. Pat the 12 ounces of chicken breast dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until fully cooked through and golden brown. Remove from the skillet, let rest for 5 minutes, then slice thinly or shred.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the thinly sliced 0.5 medium red onion and 8 ounces of sliced cremini mushrooms. Sauté for 5-7 minutes, until the vegetables are softened and lightly browned.
4. For the sauce, mince 2 cloves of garlic. In a small bowl, combine the 14.5 ounces of crushed tomatoes, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir in the minced garlic.
5. On a lightly floured surface, stretch or roll out the 1 pound of pizza dough into a 12-14 inch circle. Carefully transfer the dough to a piece of parchment paper or a cornmeal-dusted pizza peel.
6. Evenly spread the tomato sauce over the pizza dough, leaving about a 1-inch border for the crust. Distribute the sliced 8 ounces of fresh mozzarella over the sauce.
7. Arrange the cooked chicken, sautéed onions, and mushrooms evenly over the cheese.
8. Carefully transfer the pizza (on parchment paper or from the peel) to the preheated pizza stone or baking sheet in the oven.
9. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Cooking time may vary based on your oven.
10. Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. Garnish with fresh basil leaves before serving.

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