Pizza takes a trip around the world with this chicken shawarma skillet pizza!
Middle Easter seasoned chicken is the star of this easy pizza while the vegetables add a fresh element to this dish.
I’m proud to have partnered with Pompeian Olive Oil to bring you this recipe #TrendingintheKitchen.
Chicken Shawarma Skillet Pizza For A Change
I don’t know about you and your family, but when we go out to our favorite pizza restaurant, we all order our favorite type. My daughter, husband and I love pizza with chicken, ranch, peppers, and onions, while my son and youngest daughter only get sausage and pepperoni. We never stray from this, it’s too risky. What if we order different toppings and the pizza tastes terrible? It’s too hard to commit to a whole pizza of new flavors.
When we make pizza at home, anything goes. Our home pizza recipes are much more adventurous. Sometimes we are in the mood for Chicken and Waffles Pizza or for a little more traditional Italian Sausage and Blue Cheese Pizzas and sometimes we crave a meatless pizza so we make this Homemade Pizza with Caramelized Onion and Brussels Sprouts.
About Chicken Shawarma Skillet Pizza
Pizza nights at home are much more fun as variety abounds. This chicken shawarma skillet pizza is a new favorite around here! It’s a quick recipe that is made with a lot of personality and flavor. Chicken is coated with Pompeian Organic Extra Virgin Olive Oil, curry powder, cumin, lemon, juice, and garlic and cooked until browned. I used a frozen pizza dough for my crust that I rolled to fit my 12-inch cast iron skillet. A little more olive oil is all that is needed to coat your pizza dough before you top it with your perfectly seasoned chicken. Bake the pizza until golden then, before serving, top the pizza with fresh veggies and a drizzle of a tahini sauce.
Since the ingredient list if short, be sure to use quality ingredients. Invest in good spices, use fresh lemons and garlic and good extra virgin olive oil. I chose this particular flavor of Pompeian olive oil because the flavor is robust enough for a middle eastern dish, but it blends nicely with all other strong flavors used in this recipe instead of fighting for attention. Pompeian Organic Extra Virgin Olive Oil is part of the USDA quality monitoring and they are Non-GMO verified, you can trust the quality and integrity of this oil.
I can’t imagine we will change our ways the next time we go to our favorite pizza place, but at least I know at home, our pizza will take us around the world!
- 1 frozen pizza dough, thawed
- 2 cups diced chicken
- 3 tablespoons Pompeian Organic Extra Virgin Olive Oil,divided
- 3 cloves garlic
- 2 teaspoons red curry powder
- 2 teaspoon ground cumin
- Splash lemon juice
- ¾ teaspoon salt
- 2 cloves garlic
- 1 cup mixed lettuce
- ½ cup halved cherry tomatoes
- Red onions
- 2 tablespoons crumbled feta cheese
- ¼ cup plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon tahini
- ½ teaspoon salt
Preheat the oven to 400 degrees. In a bowl, combine 1 tablespoon of olive oil, curry powder, cumin, lemon juice, garlic, and salt, stir to coat.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink.
Meanwhile, place your thawed pizza dough and a floured surface and roll it out to fit your skillet. Spray your skillet with non-stick spray (I used Pompeian Organic Extra Virgin Olive Oil Spray) and fit your pizza dough into the skillet. Brush the dough with remaining olive oil and garlic. Arrange chicken over pizza dough and bake for 20 minutes or until crust is golden. Remove the pizza and sprinkle the lemon zest over the warm chicken.
In a small bowl, stir together the yogurt, tahini, lemon juice, and salt. Before serving the pizza, top it with lettuce, tomatoes, red onions and a drizzle of the tahini mixture.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g