As with many pizzas, this is more an idea than a 100% rigid recipe, but it’s a good flavor combo I recommend working with! I had it first at Zax in Moab, so there is at least one pizza professional out there that thinks it’s a good idea and you don’t have to take my word for it, but I’ve made this pizza many times since because I do love it!
- Pizza dough (I tend to use this refrigerator pizza dough for convenience)
- 1 small chicken breast’s worth of shredded chicken
- shredded mozzarella cheese
If you have leftover shredded chicken from something, that’s handy! Otherwise, I wrap a small chicken breast in foil, to hold in moisture, and cook it at 350 in a toaster oven for an hour, until it’s shred-able.
Preheat your oven to 400 degrees and grease or line a baking sheet/pizza pan. Roll or toss the dough to desired thickness and spread on the pan.
In a small bowl, stir enough honey into the shredded chicken to just cover the chicken.
Drizzle additional honey over the prepared crust – you don’t want nearly as much honey as you would pizza sauce, as with too much honey the heat of the oven will cause it to melt, pour out onto the pan, and burn.
Top with the chicken, then several large handfuls of shredded cheese. You want the cheese on top to keep the shredded, honey-coated chicken from burning.
Bake for 20-25 minutes until the crust is golden and the cheese is melted and started to brown.
Slice and serve!