2 Serves
46 Mins
Preheat your oven to 245°C and prepare a clean surface for rolling the pizza dough.
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AmericanVitamin E
1 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
246 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
441 mg / 1,250 mgPotassium
862 mg / 4,700 mgSodium
1100 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Roll out the pizza dough on a floured surface to your desired thickness using a rolling pin.
Spread a layer of sun-dried tomato pesto over the dough, followed by the tomato sauce.
Evenly distribute the cooked chicken breast, mozzarella cheese, and any additional toppings over the sauce.
Transfer the pizza to a baking pan or stone and bake in the preheated oven for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
Remove from the oven using a pot holder, let it rest for a minute, and slice with a pizza cutter before serving.
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Turkish
Italian