Ok…this is definitely not a traditional pizza. This Rotisserie Chicken Puff Pastry pizza is so amazingly delicious! Puff pastry flaky and crispy, the veggies make it so flavorful and fresh, and who doesn’t like rotisserie chicken? You can put that baby on anything. Let’s not forget the ingredients that make this pizza a pizza, marinara sauce and yummy melted cheese. I’ve been making this pizza for years and honestly don’t remember when and how I came up with this recipe. Probably craved something and improvised, by using ingredients I had at home. That’s how I come up with a lot of my recipes ha ha. I’ve made this pizza for a lot of people over the years, and everyone is always impressed. Extremely easy to make, and packed with flavor!
Ingredients
1 box puff pastry sheets (2 sheets)
¾ cup marinara sauce
1 ½ cups shredded cheese ( I used Colby Monterey Jack)
2 cups rotisserie chicken (diced)
4 mushrooms (cut in half then sliced)
3 tomatoes (diced)
½ orange bell pepper (cut in 3 longwise then thinly sliced)
2 green onions (sliced)
¼ teaspoon salt
1 pinch ground black pepper
How to make Rotisserie Chicken Puff Pastry Pizza:
1. Thaw puff pastry sheets according to package instructions. Preheat the oven to 400 degrees fahrenheit. Unfold Puff pastry sheets on a baking sheet lined with either aluminum foil or parchment paper, (No need to grease it) and using a fork poke holes in the dough. Bake in a preheated oven for 20 minutes. While the dough is baking cut your chicken and vegetables, details are above in the list of ingredients. Once puff pastry is baked spread marinara sauce on.
2. Add chicken, bell peppers, mushrooms, tomatoes, green onion, then sprinkle some salt and pepper. Top it off with cheese, and bake it another 15 minutes.
3. Pull it out of the oven and serve.
So delicious and super easy to make! Easily turn this pizza into appetizers by cutting it in small pieces. You can also make it your own by adding different toppings. What are some of your favorite pizza toppings?
Tip: If you end up having leftovers throw them in a 425 degrees fahrenheit preheated oven the next day for about 5 minutes and it’ll taste good as new! Enjoy!
- 1 box puff pastry sheets (2 sheets)
- ¾ cup marinara sauce
- 1 ½ cups shredded cheese ( I used Colby Monterey Jack)
- 2 cups rotisserie chicken (diced)
- 4 mushrooms (cut in half then sliced)
- 3 tomatoes (diced)
- ½ orange bell pepper (cut in 3 longwise then thinly sliced)
- 2 green onions (sliced)
- ¼ teaspoon salt
- 1 pinch ground black pepper
- Thaw puff pastry sheets according to package instructions. Preheat the oven to 400 degrees fahrenheit. Unfold Puff pastry sheets on a baking sheet lined with either aluminum foil or parchment paper, (No need to grease it) and using a fork poke holes in the dough. Bake in a preheated oven for 20 minutes. While the dough is baking cut your chicken and vegetables, details are above in the list of ingredients. Once puff pastry is baked spread marinara sauce on.
- Add chicken, bell peppers, mushrooms, tomatoes, green onion then sprinkle some salt and pepper. Top it off with cheese, and bake it another 15 minutes.
- Pull it out of the oven and serve.
- If you end up having leftovers throw them in a 425 degrees fahrenheit preheated oven the next day for about 5 minutes and it'll taste good as new! Enjoy!
