The flavor in this Moroccan Chicken Pizza recipe is out of this world! We created this Moroccan Chicken Pizza when we first moved back to North Carolina and were scrounging one night. We’ve made it probably a dozen times since. The kids eat it up every time… especially if they get to squeeze a slice of lemon over there pizza and rice! It’s the little things!!
Since you’re here for the recipe, let’s get to it! This is a quick and easy and pretty darn healthy meal! We load it up high with chicken and veggies and we pair it with rice to make it more filling.
How to Make Moroccan Chicken Pizza
We’ve made our Moroccan Chicken Pizza two ways! The first couple times, we made it with Rhodes Rolls and it was absolutely incredible. It’s so easy to pull out the rolls and let them thaw for a couple hours, roll 3 together and then flatten them into a big ol’ pizza shape. I usually thaw 12-16 rolls and make 3-4 pizzas, depending on how hungry we are.
Toss the chicken with seasonings and lemon juice! Make sure it’s thoroughly coated. This is a job anyone can do if you put the seasonings in a tupperware with the chicken and put a lid on it! Have the kids shake it up while you fry the dough!
After frying the flatbread (kind of like we did here) and let it cool for a minute or two – you don’t want to burn yourself handling the crust. Spread hummus on each crust. We definitely prefer the Roasted Red Pepper Hummus! But I imagine it would work with any flavor.
Top evenly with shredded chicken. Add veggies and cheese, then top with a little cilantro.
Toss in the oven to let the cheese melt and the veggies warm through. I like to just turn the oven on broil a couple minutes before we’re ready so it’s warm and then broil the pizza on low for 5-10 minutes. Super quick!
Cool for a minute and then slice into quarters! My kids each eat 2-3 quarters! They LOVE it!
Tips for Making Moroccan Chicken Pizza
If you’re in a pinch, grab some pitas or flatbread to use as your crust instead of frying up some dough. If you do this, the recipe comes together in 15-20 minutes! Pretty much as long as it takes to cook a cup or two of rice! Quick and easy!!
I’m a huge fan of having the kids help in the kitchen. I’ve trained Lanae (age 6) to make this meal from scratch with pitas instead of the fried flatbread. When I first taught her how to do it, we had a little competition to see who could top the pizzas the best. She topped two and I topped two and then we had Scott come judge our pizzas. We actually just asked him to guess which ones Lanae did and which ones I did… He couldn’t tell! So yeah, now she’s in charge of making us Moroccan Chicken Pizza at least once each month!
- 8 oz. Shredded Chicken
- ¾ tsp Garlic
- ½ tsp Chili Powder
- ½ tsp Cumin
- ¼ tsp Coriander
- ⅛ tsp Cinnamon
- ½ tsp Onion Powder
- ¼ tsp Salt
- 1-2 tsp Lemon Juice
- Roasted Red Pepper Hummus
- Cheese
- Cilantro
- Bell Pepper
- Tomatoes
- Olives
- Lemon Wedges for squeezing - optional
- Thaw 12-16 rolls 2-3 hours before mealtime.
- Combine the 7 seasonings and toss with 2 cups of shredded chicken. Add lemon juice and toss again! Set aside.
- *Roll 3 Rhodes rolls together and roll flat to make small pizzas. Spray a frying pan with oil and fry the dough on both sides for 2-3 minutes to make delicious flatbread. Let cool for a couple minutes.
- Spread hummus on cooled flatbread, top with sliced veggies, cheese, and cilantro. Broil on low for 5-10 minutes or until cheese is melted and everything is warmed through!
- Serve with rice and lemon wedges. Squeeze lemon over rice and pizza for extra flavor!
- *You can also use pitas or flatbread when you're in a time crunch, but Rhodes rolls is our favorite way to make and eat these!
Rhodes Rolls Recipes
For more of our favorite Rhodes recipes, keep on scrolling!
