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Philly-Style Chicken Cheese Steak Pizza

Recipe Source by the Perdue Farms Culinary Team

Philly-Style Chicken Cheese Steak Pizza

Recipe Source by the Perdue Farms Culinary Team

We took the classic flavor of a Philadelphia cheese steak sandwich and paired it with our tender, juicy chicken for a homemade pizza your family will love! If you're feeling ambitious, trying making your own dough, and serve piping-hot pizza with ice cold beer or soda.

Recipe Quick Facts

Prep
10
Minutes .
Cook
20
Minutes .
Makes
6
Servings .
The link to Philly-Style Chicken Cheese Steak Pizza has been copied

Ingredients

Ingredients

  • 1 1/4 pounds Pre-cut Diced Chicken Breasts
  • 1 pound ball fresh or frozen pizza dough
  • 1 green pepper, sliced
  • 1/2 cup white button mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic and herb seasoning
  • 2 cups shredded provolone or mozzarella cheese, divided
  • 1 onion, sliced
  • 2 tablespoons melted butter
  • 1 teaspoon Italian seasoning

Made with Our

1.25-lb. tray of delicious diced chicken breasts

Your Price

Limited Time Only Save 40%
Regular Price $14.99 Sale Price $8.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Preheat oven to 425 F. Chop chicken breast into 1/2 to 1-inch chunks or use pre-cut chunks. Heat the olive oil in a medium skillet over medium-high heat. Add chicken and season with garlic-herb seasoning. Saute until chicken is almost cooked through, about 4 to 5 minutes. Remove from heat and set aside.

Step 2

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Step 2

Spray a baking sheet with cooking spray. Stretch the pizza dough and press into the baking sheet.

Step 3

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Step 3

Spread 1 cup shredded cheese over the dough. Top with the sliced peppers, onions, mushrooms and cooked chicken. Sprinkle with remaining 1 cup of shredded cheese.

Step 4

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Step 4

Place pizza in the oven on the lowest rack and bake for 20 minutes or until golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165 F. Add Italian seasoning to melted butter and brush on crust. Serve.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS