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 your oven and preheat to 550°F. Finely chop 4 oz. of the sun-dried tomatoes. Slice the remaining 1 oz. into bite-sized pieces and set these aside for serving later.

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

Step 3: Pour in the heavy cream, then stir in the basil, thyme, and crushed red pepper flakes. Bring the mixture to a simmer, reduce the heat to medium-low if it begins to boil, and cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Remove from heat and stir in the Parmesan cheese 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 large baking sheet. Evenly spread the cooled sauce over the dough, leaving a 1/2- to 1-inch border around the edges. Sprinkle shredded mozzarella over the sauce, then top with the shredded rotisserie chicken.

Step 5: Bake the pizza until the bottom and edges are golden brown, about 5 minutes. Keep an eye on it as ovens vary and this high heat cooks quickly.

Step 6: Once baked, top the pizza with the reserved sliced sun-dried tomatoes, additional fresh basil, and a sprinkle of Parmesan cheese. Slice and serve warm.

Tips & Variations

Use homemade pizza dough for extra flavor and a chewier crust, or store-bought dough to save time.

If you prefer a spicier kick, increase the red pepper flakes slightly or add a drizzle of hot honey after baking.

Substitute cooked shredded chicken breast if rotisserie chicken is unavailable.

For a lighter version, swap heavy cream with half-and-half but expect a slightly thinner sauce.

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 it on the dough to ensure it spreads easily.

What type of cheese works best on this pizza?

Mozzarella is ideal for melting and providing that classic pizza texture, while Parmesan adds a nutty depth to the sauce and as a topping. You can also add a bit of fontina or provolone for extra richness.