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Tasty Homemade Pizza Dough with Chicken, Pesto, Fontina & Tomatoes: overhead view of the whole pizza before slicing

Tasty Homemade Pizza Dough

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  • Author: Stacey
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 2 medium pizzas or 4 individual pizzas 1x


Looking for a tasty homemade pizza dough? Well, I’ve got one for you along with a delicious chicken, pesto, fontina and tomato pizza.


Units Scale

For the dough:

  • 1 1/2 cups of bread flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup room temp or slightly warm water
  • 4 tablespoons olive oil (plus more for brushing dough)
  • 1 teaspoon rapid rise (aka fast rise) yeast

Pizza Toppings (use these or pick your own favorites!):

  • 15 cherry tomatoes (approx. - depending on size)
  • 1/4 cup sun dried tomatoes (plus a little of the oil)
  • 1 1/2 cups fontina cheese
  • 3/4 cup fresh shredded parmesan cheese
  • 3 thin chicken breast cutlets
  • salt & pepper as needed (suggested amounts below)
  • 1/4 teaspoon garlic powder
  • 1/2-1 tablespoon olive oil for cooking chicken
  • 1/4 cup pesto
  • 2 tablespoons toasted pine nuts, optional

ITEMS NEEDED: Rolling pin, large cutting board, flour sifter, large sheet pan

NOTE:This makes 4 individual pizzas or two medium-sized pizzas.


  1. Start with the dough. Add yeast, sugar and water to a large bowl. Whisk slightly and gently. Cover bowl with plastic wrap and let sit about 10 minutes. It should foam a bit here.

  2. While the water and yeast is sitting, measure out your flour. We’re sifting the flour, so place your sifter over a bowl to begin. Use a butter knife to level the tops of the measuring cups and push the excess flour back into your flour container or bag. Add salt to the flour. Shake it through the sifter.

  3. When the water/yeast bowl is ready, sift the flour into the bowl. Add 4 tablespoons of olive oil. Mix with a spoon until the dough becomes shaggy. My video shows this well. Once it’s shaggy enough – switch to using your hands. Rub the dough around the bowl to get the bits from the sides.
  4. Dust your cutting board with a little flour and place dough on your board. Knead the dough for 3-4 minutes. Shape it into a ball. Spray non-stick cooking spray into your bowl. Place dough in bowl and cover in plastic wrap. Let sit in a warm place for 45 minutes.
  5. While dough sits, shred the fontina and parmesan cheese.
  6. Cut your cherry tomatoes in half and place on a plate or in a bowl – pulp side up. Season with a light sprinkling of salt and pepper. Probably no more than about 1/8 of a teaspoon each.
  7. Measure out a ¼ cup of sun dried tomatoes, plus some of the oil from the jar.
  8. Lay out your thin chicken cutlets on a cutting board. I used the already thin-cut chicken breasts – they were very thin (see video). You can use thicker if you want – will take a bit longer to cook so keep in mind.
  9. Season one side of the chicken with a light sprinkling of salt and pepper. Again, probably no more than 1/8 of a teaspoon of each.
  10. Heat 1 tablespoon of olive oil in a pan (high heat) and when it’s hot, add the chicken. Let cook for about 2-3 minutes on first side. My cutlets were so thin they were almost done at 3 minutes. Turn chicken and cook a minute more.
  11. Transfer chicken to a cutting board and cut into strips. Bite-sized pieces work well here. Set aside.
  12. If you are using the toasted pine nuts, toast them here. Put in a small sauté pan and heat on low for about 5 minutes, tossing a few times while cooking. They should be golden brown when done. Set aside and let cool.
  13. Add flour to a clean cutting board and put dough on the board. You can cut the dough into 4 equal pieces to make 4 individual pizzas or cut in half to make two medium sized pizzas. I cut mine in half.
  14. Take each half and re-shape again to make a more round dough ball. Use your rolling pin and roll up and down the dough. I prefer making oval pizza, but if you want round – go for it. Roll dough until it’s about ¼” in thickness or slightly thinner. You can really make this as thin or thick as you want.
  15. Once both doughs are rolled out – place them on a large sheet pan. If you don’t have a large enough sheet pan for both – use two sheet pans.
  16. You can use parchment paper on the sheet pan or not. I found that using parchment paper actually gave the pizza a little bit better of a crisp to the crust.
  17. Put a few tablespoons of olive oil in a ramekin or small bowl. Brush both sides of the pizza dough with olive oil. Be careful when turning – the dough is delicate.
  18. Add cheese to both pizzas then the additional toppings. I made one pizza with the cherry tomatoes and one with the sun dried tomatoes.
  19. Cook pizzas in a preheated over at 475 degrees for about 15-20 minutes. Ovens are different – yours may take a little more or less time. When edges start turning golden brown your pizza is done.
  20. After pizzas come out of oven, add dollops of pesto to both and sprinkle with toasted pine nuts if using.
  21. Serve immediately.


  1. Ovens are different and yours may take more or less time to cook the pizzas. Just keep your eye on it. When it's golden brown - it's ready.
  2. My toppings are suggestions. You can use my pizza dough recipe and do whatever you like for toppings.