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Creamy Chicken Marsala Pizza


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Rate this recipe 4.5/5 (23 Votes)


  • 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
  • 2 tablespoons CRISCO Light or Pure Olive Oil
  • 1/2 lb uncooked chicken breast tenders (not breaded)
  • 2 tablespoons LAND O LAKES® Butter
  • 1 1/2 cups thinly sliced onions
  • 1 package (8 oz) sliced fresh portabella mushrooms
  • 3 cloves garlic, finely chopped
  • 3/4 cup sweet Marsala wine or chicken broth
  • 1/2 cup whipping (heavy) cream
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon salt, if desired
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/2 cup shredded Parmesan cheese


Preparation time 50mins
Cooking time 65mins
Adapted from


Step 1

1) Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown.

2) Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside.

3) To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

4) Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown

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