• Servings: 6
  • Difficulty: easy
  • Print

Try this pizza with my perfect whole-wheat dough.

I have been craving pizza for the past few days and today, I decided to make some. I made my homemade whole-wheat dough; I love the nutty taste that whole wheat gives the pizza.

I also had some help from the store; rotisserie chicken was an easy ingredient to add to the pizza without any hassle or wasting time roasting the chicken.

I made three versions, one as a calzone stuffed with strip of chickens, ricotta cheese, and mozzarella cheese for the gamers in my family “it’s easy to eat”!


Other ones had the same filling but it was open face pizza, and the last one had pesto as the base and a mix of ricotta cheese and mozzarella, black pepper and they all were delicious!!


.Whole-wheat dough recipe

.2 cups whole milk ricotta

.2 cups mozzarella cheese

.3 cups shredded cooked chicken

.3 tbsp. pesto

.1/4 tsp. black pepper

.1 egg beating with 1 tbsp. water for wash

Preheat oven to 480

Cut the dough in to 4 pieces; roll out the dough for each pizza about 2 inches thick.

Mix ricotta cheese with the mozzarella and add black pepper.

For the calzone, spoon some of the ricotta and mozzarella mixture on to one side of the rolled out dough and spread with a spoon, add a little of the shredded chicken, fold the dough over the mixture and seal with a fork.

Brush the eggs wash over the dough and bake for 20 minutes or until its golden brown.

for white pizza spread some of the cheese mixture on to the rolled out dough and spread with a spoon.

Add the rest of the shredded chicken and bake for 20 minutes or until the crust is golden.

For the pesto pizza, spoon the pesto on to the rolled out dough and spread with a spoon, add the rest of the cheese mixture and bake for 20 minutes.

Wrap the fourth piece of dough in zip top bag and freeze for later use if you prefer. Enjoy!

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