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 your 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 garnish.

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 the tomatoes start 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 the mixture to a simmer, then reduce heat to medium-low if it begins to boil. 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 cheese 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 1/2″ to 1″ border around the edges. Sprinkle the shredded mozzarella over the sauce, then top with the shredded rotisserie chicken.

Step 5: Bake the pizza in the preheated oven 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, additional fresh basil, and a sprinkle of Parmesan cheese. Serve immediately.

Tips & Variations

For extra crispiness, prebake the stretched dough for 2-3 minutes before adding the sauce and toppings.

Swap fresh thyme for rosemary for a slightly different herbal note.

Add a drizzle of balsamic glaze after baking for a touch of sweetness.

Use store-bought rotisserie chicken to save time without sacrificing flavor.

FAQs

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes will change the flavor and texture since sun-dried tomatoes provide a concentrated, tangy taste. If using fresh, roast them to reduce moisture and deepen flavor before adding.

What is the best way to stretch pizza dough?

Allow the dough to come to room temperature before stretching to make it more pliable. Use your hands to gently press and stretch from the center outward, avoiding tearing the dough.