I know I have a lot of pizza recipes on my blog… but I would be lying if I said this wasn’t in my top two. I love a white pizza probably more than a red pizza. I mean, they are both great in their own way… but if I had to choose… well it’s white sauce all the way!

This pizza is beyond simple. I cut some corners and used my favorite bottled chicken marinade. I know bottled marinades aren’t all that, but this one is different. I use it all the time for different things because it’s just truly incredible. It’s the stubbs chicken marinade. You can find it in pretty much any grocery store but I’ll go ahead and link it below as well.


Okay so let me break it down for you. When I said this pizza was beyond simple, I truly meant it. All you need is my Neapolitan pizza dough (linked below). Then you’ll need cream, parm, Cajun seasoning and butter for the sauce. For the top you need boneless skinless chicken thighs, fresh mozzarella and a block of regular moz to grate. The most important part? Grate your cheese yourself and do not buy the pre shredded stuff. It melts horribly. If you want that soft stringy pool of cheese on top, then do yourself a favor and go the extra step by grated the cheese yourself. I also love to use the two different types of mozzarella for texture and taste.

What you need for the dough:



My pizza oven:



Prep time: (see link for dough for rising time)

Cook time: 5 minutes per pizza

Serves: 4 medium sized pizzas


For pizza:

  • 4 tbsp butter, salted
  • 8 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp grated Parmesan cheese
  • 1/4 tsp Cajun seasoning, more or less to taste
  • 1 ball fresh mozzarella, cut into 1/2 inch cubes
  • 16 oz. block mozzarella, grated
  • 4 boneless skinless chicken thighs


  1. Make Neapolitan pizza dough, linked above.
  2. Place chicken thighs in a large sealable bag along with the Stubbs marinade, linked above. Let marinate overnight or up to 24 hours. Remove from fridge 1 hour before grilling. Heat grill (or you may also use a griddle on the stove) to medium heat or 375-400 degrees F. Grill chicken thighs about 4-5 minutes a side until cooked through. Let rest 10 minutes and then chop into small chunks. Set aside.
  3. Heat a large pan to medium heat. Add in butter and garlic. Cook for about 1-2 minutes until garlic is aromatic and slightly softened. Add in cream and bring to a soft boil. Add in Parmesan and Cajun seasoning. Stir often while it softly boils for another minute. Turn heat down and allow to cook on low heat for five more minutes to thicken up. Stir often. Turn off heat after 5 minutes and allow to cool.
  4. Heat your Ooni oven on high for 30 minutes prior to cooking.
  5. If using an indoor oven, heat to highest temperature, about 550 degrees F. Place a pizza stone inside oven and let heat while the oven heats up.
  6. Stretch your dough and heavily sprinkle a pizza peel with cornmeal. Place dough on top. Then top the pizza with white sauce, while leaving an inch around the edge free. Top with a sprinkle of grated mozzarella and 5-6 chunks of fresh moz. Place chicken on top sporadically.
  7. Slide pizza into Ooni oven and cook on high heat for about 15 seconds a side. Rotate pizza often and then turn heat down to low and allow pizza to cool for an additional couple of minutes. (I have a whole highlight on my Instagram about how I cook my pizzas in my Ooni oven. I also have more info on my Neapolitan pizza dough blog post. Check out both for more helpful tips.)
  8. Option 2: slide pizza onto the stone in the oven. Cook for about 8-10 minutes until the crust is crispy and toppings are melted.

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