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The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil Recipe

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • on January 28, 2009

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    I have made this a few times - but in a much scaled down (time wise way as it is a fairly time consuming pizza. I use a Boboli crust and cut down on all the ingredient volume/quantities. I use chicken breast from the deli (unless I happen to have left over which I usually don't. I still saute everything. It comes out wonderful and very fast. I keep this in my Tastebook.

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  • on November 04, 2008

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    For all the work that went into preparing this pizza its taste is lacking.. the ricotta is not a good substitute for sauce

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  • on August 16, 2008

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    This pizza is a bit more work than I usually like to spend on my pizzas, but SOOOO worth it!!! I cut down the ricotta about half (per other reviews and used a pizza stone. It was awesome! The one thing I'd do different next time would be to allow the chicken and garlic to cool after trying to chop it fresh off the stove. I think if it were cool I would have been more willing to chop it into smaller pieces, which would mean every bite would have some chicken. Amazing pizza recipe... Will be making this again and again! Great to entertain with as well... I can't wait to make it for company!

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  • on January 16, 2008

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    This pizza was delicious and easy to make. Next time, I would make it with just 1/4 cup less ricotta cheese. My grocery store didn't sell pizza dough, so I had to make that, but it was very simple.

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  • on October 12, 2007

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    I have made this a few times and every person has LOVED it! I use a premade pizza crust (Boboli instead of the dough. The one area of caution, is to not use more than the directed amount of ricotta cheese as it can overpower the the rest of the flavors.

    Preparation is easy. Make sure to place the ingredients all the way to the edge of the pizza. The olive oil will brown the crust nicely and with the ingredients to the edge, the crust may be the tastiest part!

    I placed the pizza directly on the oven rack (I have no pizza stone and watch for the cheese to brown (instead of using a set time. Add the basil after it cools slightly and you will have a beautiful looking AND tasting pizza.

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  • on September 16, 2007

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    This pizza is delicious. The cheeses, vegeatbles, and chicken are so good. This pizza is great with a dip ranch dressing as well. I totally recommend this recipe to anyone!

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  • on August 22, 2007

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    We tried this because we needed a new way to use broccoli. We all loved it, except would use pizza sauce instead of ricotta next time.

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  • on August 15, 2007

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    Ricotta had a nice touch! Always looking for something different. Will make again!!!!

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  • on July 18, 2007

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    I loved this pizza. I did make a few healthy adjustments to the recipe and it was great. I used 100% whole wheat dough and non-fat mozzerella cheese and I will make it again. I ate one piece and I'm still stuffed!! The sun dried tomatoes were the perfect touch. I highly recommend this recipe!

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  • on April 22, 2007

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    This is definately a great meal. It took a little longer than 30 minutes to make, but it was worth it.

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