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+ servings
a hand reaching in and pulling an ooey gooey slice of pizza away from the pie

chicken marsala pizza

Chicken Marsala pizza is the perfect blend of comfort foods: crisp-but-doughy pizza and the hearty richness of a savory wine-and-mushroom sauce with bite-sized pieces of of chicken dotted across the top.
Dough needs to rise overnight and for 2 hours before assembly and baking — make sure you leave yourself enough time!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Assembly 10 mins
Total Time 55 mins
Course Main Course
Cuisine French, Italian
Servings 1 pizza


  • 1 recipe King Arthur crispy cheesy pan pizza crust (or pizza dough of your choosing)
  • 2 TBSP unsalted butter
  • 2 oz baby bella or brown mushrooms (sliced)
  • cup chicken stock (or vegetable stock)
  • cup Marsala wine
  • ½ TBSP flour
  • ½ medium shallot (minced)
  • 1 cloves garlic (minced or grated)
  • salt and pepper
  • cup fontina cheese (grated on the large side of a box grater)
  • cup low-moisture, part-skim mozzarella (grated on the large side of a box grater)
  • 1 cup shredded rotisserie chicken (or sliced mushrooms)
  • fresh oregano (for topping)


Marsala sauce

  • Melt butter in a medium skillet over medium heat. Cook mushrooms until browned and slightly charred. Transfer mushrooms to blender, but don't blend yet.
  • With the pan still on medium heat, cook garlic and shallots in remaining butter until slightly soft and translucent, about 60 seconds. Add the flour and stir until cooked, about a minute. Then add the marsala wine and stock, stirring to scrape browned bits off the bottom of the pan. Add ¼ tsp salt and a few grinds of pepper, stirring to combine.
  • Bring to a boil, stirring constantly, until the mixture has reduced and thickened slightly. Then add liquid to the mushrooms in the blender.
  • Blend liquid and mushrooms until smooth. Season with additional salt and pepper to taste, if necessary.

Pizza assembly

  • Make your pizza dough according to directions, up through step 8 (2 hours before baking, let the dough rise in a well-oiled cast iron pan). If using a different pizza dough recipe, adjust your timing accordingly.
  • Mix the fontina and mozzarella cheeses together in a bowl.
  • Preheat oven to 450°F with oven racks in the lower and upper third positions.
  • 30 minutes before baking top the dough with a layer of shredded cheese blend, covering as much of the visible crust as you can to prevent the sauce from seeping through. Reserve about ¼-½ cup of cheese for later.
  • Dollop small spoonfuls of the sauce on over the cheese — about 6-10 dollops is enough. You do not need a lot of sauce for this pizza and you will have about half or more than half of the sauce leftover.
  • Layer on the shredded chicken, then top it with the remaining cheese blend and finish with the fresh oregano leaves.
  • Bake the pizza on the lower oven rack for 18-20 minutes. When the timer goes off, slide a spatula carefully under the pizza to check the bottom. If it’s crisp and golden brown and pulls away easily from the pan, you can remove it from the oven. If the bottom still seems pale or soft, leave it in the oven for another 2-3 minutes. If the bottom is good, but the top still seems light, transfer the pizza to the upper rack for an additional 2-3 minutes.
    As KAF cautions: “Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.”
  • Remove the pizza from the oven and run a knife around the edge to separate it from the pan. Let the pan cool for 5-10 minutes on a cooling rack, then remove the pizza from the pan so that the crust doesn’t get soggy.
    The pizza is pretty sturdy so you might be able to do this with one large spatula and a lot of confidence — otherwise use two spatulas and work quickly to transfer the pizza to a serving platter or onto the cooling rack.
  • Slice the pizza using kitchen shears (seriously, it totally works) and serve it while it’s still warm.



  • If a thick focaccia-like crust isn’t your preference, sub in any other crust you want (I've also made chicken marsala pizza with my basic overnight dough on a baking steel and it's great as a thin crust pizza too). Important: The chicken and sauce are fully cooked before going into the oven, so just follow the baking instructions for whichever dough you do use.
  • If you do happen to like mushrooms, save some raw or cooked mushrooms from the blender and use them to top the pizza after you put the sauce down.
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