Winner winner chicken cacciatore pizza for dinner! If you like chicken pasta and you like tasty pizza then you guessed it, you gonna like this bad mamma jamma. This chicken cacciatore pizza recipe seals the deal with those beautiful morsels of fried chicken bathing in a wonderful cacciatore sauce.

Green and red peppers, mushrooms, onions, garlic and herbs meld in the magical sauce, with a splash of wine and some chicken broth reinforcement. And to cut the super savory dish we add just a little bit of fresh parsley to the finished pie. This chicken cacciatore pizza is for winners.

TOPPINGS

Chicken Cacciatore | Cacciatore Sauce | Mozzarella Cheese | Parsley

Print Recipe

5 from 1 vote

Chicken Cacciatore Pizza

"Our pizza is weird and our dough is wild, made from sourdough starter."

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Italian

Keyword: Chicken Cacciatore

Servings: slice

Calories: 341kcal

Cost: $5-10

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

2 cups Chicken Cacciatore instructions below*
2 cups Mozzarella cheese
1 cup Cacciatore sauce instructions below*
¼ cup Parsley

WILD PIZZA DOUGH

2 cups Sourdough starter active
1 cup Bread flour
1 tsp Salt

CHICKEN CACCIATORE*

4 Chicken thighs (boneless, skinless)
1 cup Flour
3 tbsp Vegetable oil
2 tsp Salt
1 tsp Black pepper
8 Mushrooms
4 cloves Garlic
1 Onion
1 Red pepper
1 Green Pepper
1 cup Chicken broth
1 can Diced tomatoes (28oz)
½ cup White wine
1 tsp Salt
½ tsp Oregano
½ tsp Thyme
½ tsp Basil
½ tsp Black pepper

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky)
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough)

CHICKEN CACCIATORE*

Dredge chicken in flour. Heat oil in frying pan to medium. When oil is hot add chicken and fry 5 minutes each side, until golden brown. Remove chicken.
Add chopped veggies to frying pan, cook 5 minutes. Add garlic, salt and pepper, cook 2 minutes. Add wine, diced tomatoes, chicken broth, and herbs. Bring to a simmer, and reduce sauce slightly.
Add chicken to pan, turning to coat both sides with sauce. Cook for 15 minutes, until sauce is reduced and chicken is fully cooked (165°F).
Turn off heat and remove chicken, set aside to cool, then chop and reserve 2 cups. Remove 1 cup of Cacciatore sauce form frying pan. Chop parsley and set a side.

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add sauce, mozzarella cheese, then chicken. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Top with parsley. Slice it up!