Pizza with chicken, Sundried Tomato and Cilantro

Pizza with chicken, Sundried Tomato and Cilantro

  • Preparation 30 min
  • Cooking 35 min
  • Makes Two 8-inch (20 cm) pizzas
  • Freezes Yes
  • Nut-free
  • Egg-free



    • 2 yellow bell peppers
    • 1/4 cup (60 ml) olive oil
    • 1 homemade pizza dough recipe
    • 1 skinless boneless chicken breast half, cooked and sliced into thin strips
    • 1/2 cup (125 ml) dried tomatoes in oil, drained and chopped
    • 4 bocconcini, sliced
    • 1/2 cup (125 ml) fresh cilantro, coarsely chopped
    • Salt and pepper


Note from Ricardo

Looking to save time while preparing this recipe? Find the pizza dough RICARDO at IGA grocery stores.

Bake in a pizza oven

To bake in a pizza oven, simply preheat the appliance on high (“MAX” setting) for 20 minutes with the door closed. Put a disc of dough on a lightly floured pizza peel (don’t use parchment paper). Put the toppings on the pizza.

With the peel, slide one pizza at a time onto the hot stone. Bake for about 2 to 3 minutes, rotating 4 or 5 times during baking until the crust is golden brown and the cheese has melted all over.

Personal Note

To help you with this recipe

RICARDO  Pizza Stone

RICARDO Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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