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Lunch / Dinner

Chicken & Ricotta Pizza with Microgreens

Throw a pizza party just for two when you roll out pies made from our streamlined recipe, loaded with cooked chicken, ricotta, and microgreens for a colorful, filling pizza. Now, that’s amoré!


2 pizzas

Total Time

30 minutes + dough

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No-Cook Pizza Sauce

Makes 1 cup sauce
Total time: 10 minutes

Combine 1 can tomato purée (10.75 oz.), 1 Tbsp. olive oil, 1 Tbsp. thinly sliced fresh basil, 1 tsp. kosher salt, 1 tsp. sugar, 1/2 tsp. each grated fresh garlic and dried oregano, and 1/8 tsp. red pepper flakes.


Preheat oven to 450° with pizza stone on bottom rack.

To build pizzas, transfer dough rounds to a pizza peel dusted with cornmeal. Divide sauce, chicken, onion, and dollops of ricotta between dough rounds.

Bake pizzas until crusts are nicely browned, about 10 minutes. Top pizzas with microgreens, drizzle with oil, and season with salt and pepper.

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