Ingredients

5 oz. sun-dried tomatoes in oil, divided

2 tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 tsp. kosher salt, divided

1 cup heavy cream

2 tbsp. finely chopped fresh basil leaves, plus more for serving

2 tsp. finely chopped fresh thyme leaves

1/4 tsp. crushed red pepper flakes

1 oz. Parmesan, finely grated (about 1/2 cup), plus more for sprinkling

16 oz. store-bought or homemade pizza dough

2 oz. mozzarella, shredded

4 oz. rotisserie chicken, shredded

Instructions

Step 1: Arrange a rack in the lower third of the oven and preheat to 550°F. Finely chop 4 oz. of the sun-dried tomatoes. Slice the remaining 1 oz. into bite-sized pieces and set aside for serving.

Step 2: In a large skillet over medium heat, warm the olive oil. Add the chopped tomatoes and minced garlic, stirring until the garlic softens and tomatoes begin to break down, about 3 minutes. Season with 1/2 teaspoon of kosher salt.

Step 3: Stir in the heavy cream, basil, thyme, and crushed red pepper flakes. Bring to a simmer, reducing heat to medium-low if needed to prevent boiling. Cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Remove from heat and stir in the Parmesan until smooth. Let the sauce cool slightly.

Step 4: Stretch the pizza dough into a 12″- to 14″-diameter round and place it on a round pizza pan or large baking sheet. Spread the cooled sauce evenly over the dough, leaving a half-inch to one-inch border around the edges. Sprinkle the shredded mozzarella over the sauce, then top with the shredded rotisserie chicken.

Step 5: Bake the pizza until the bottom and edges are golden brown, about 5 minutes.

Step 6: Remove the pizza from the oven and top with the reserved sliced sun-dried tomatoes, more fresh basil, and a sprinkle of Parmesan. Serve immediately.

Tips & Variations

For extra crispiness, pre-bake the pizza dough for 2-3 minutes before adding the sauce and toppings.

Substitute shredded rotisserie chicken with cooked sausage or mushrooms for a different twist.

Add a drizzle of balsamic glaze before serving for a touch of sweetness.

If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

While fresh tomatoes have a different texture and moisture content, you can use them by roasting or sautéing them to concentrate their flavor before using in the sauce.

Is it necessary to use rotisserie chicken?

Rotisserie chicken is convenient and flavorful, but you can use any cooked, shredded chicken you have on hand, including leftover grilled chicken or baked chicken breast.