Thin-crust chicken pizza brushed with garlic basil olive oil, topped with shredded mozzarella cheese, mushrooms, and onions. Perfect to use up all that leftover chicken!
It’s no secret that I LOVE pizza but I also love using up leftovers!
Don’t you ever open the fridge and wonder what the heck to do with all those leftover veggies?
Or even all that leftover chicken?
Usually when I have leftover chicken, I make Crispy Chicken Tacos.
That’s my go-to! Those chicken tacos are easy and delicious crispy. Mmmm.
But I’m happy to report that now I (we) can add another leftover chicken recipe to the list – Chicken Pizza!
This recipe is super versatile. You just shred up all that leftover chicken and add it on the pizza.
After that, you just pile on all the veggies!
Mushrooms and onions are one of my favorite combos but you can truly make this your own and use up whatever you have in the fridge.
This Chicken Pizza along with my Prosciutto Pizza with Arugula + Mozzarella are beyond easy to make in the cast-iron skillet.
The result is a thin and crispy pizza that you can’t help but eat entirely!
Feel free to use whole wheat or regular store-bought pizza dough for this recipe. Trader Joes has super affordable ready-to-bake pizza dough and it’s perfect for this recipe. You can also make your own pizza dough.