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 the oven and preheat it to 550°F. Finely chop 4 ounces of sun-dried tomatoes. Slice the remaining 1 ounce into bite-sized pieces and set aside for garnishing.

Step 2: In a large skillet over medium heat, warm the olive oil. Add the chopped tomatoes and minced garlic, stirring occasionally until the garlic softens and the tomatoes begin to break down, about 3 minutes. Season with 1/2 teaspoon of kosher salt.

Step 3: Stir in the heavy cream, chopped basil, thyme, and crushed red pepper flakes. Bring the mixture to a simmer, then reduce the heat to medium-low if it starts boiling. Cook while stirring occasionally until the sauce thickens, coats the back of a spoon, and reduces slightly, about 5 to 6 minutes. Remove from heat and stir in the Parmesan until smooth. Let the sauce cool slightly.

Step 4: Stretch the pizza dough into a 12- to 14-inch diameter round and place it on a round pizza pan or a large baking sheet. Spread the cooled creamy tomato sauce evenly over the dough, leaving a 1/2- to 1-inch border around the edges.

Step 5: Sprinkle the shredded mozzarella over the sauce, then evenly distribute the shredded rotisserie chicken on top.

Step 6: Bake the pizza in the preheated oven until the bottom and edges turn golden brown, about 5 minutes. Remove from the oven and top with the reserved sliced sun-dried tomatoes, additional fresh basil, and a sprinkle of Parmesan cheese before serving.

Tips & Variations

Use fresh basil and thyme for the most vibrant flavor, but dried herbs can substitute if fresh are unavailable (use about one-third the amount).

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

Swap rotisserie chicken with cooked and shredded turkey or leftover grilled chicken for a different twist.

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

FAQs

Can I make the sauce ahead of time?

Yes, the creamy sun-dried tomato sauce can be prepared up to 2 days in advance and refrigerated. Reheat gently before spreading on the dough.

What if I don’t have a pizza oven?

Use your regular oven at the highest temperature setting with a pizza stone or baking sheet placed on the lower rack to mimic a high-heat environment. Preheat the stone or sheet well for best results.