Coq au Vin Skillet Pizza



Yield: Makes 10-inch pizza skillet

Prep Time: 20 minutes

Cook Time: 30 minutes


1 ball homemade pizza dough or store bought
8 slices bacon
3 tablespoons olive oil
1/2 pound chicken thighs, chopped into 1-inch cubes
1 15 oz can tomato sauce
1 cup mushrooms
1 yellow onion, diced
1 tablespoon rosemary, chopped
1 teaspoon thyme, chopped
1/2 cup red wine
1 cup mozzarella, shredded
fresh basil, garnish
salt and pepper to taste


Preheat oven to 425 degrees.

Place bacon slices on a baking sheet and bake for about 10 to 15 minutes or until golden brown and crispy. Remove bacon from oven and set aside. Once cooled, chop into small pieces.

In a large skillet, add two tablespoons olive oil, chicken thighs, salt and pepper. Saute chicken until cooked through and slightly golden brown about 7 minutes. Remove chicken from skillet and set aside on a plate. In the same skillet, add remaining tablespoon olive oil and mushrooms. Saute for a few minutes or until the mushrooms have browned. Next, add the onions, rosemary, thyme, salt and pepper. Continue to cook until the onions have softened about three minutes. Next, add the tomato sauce and wine. Bring to a simmer and let it cook and reduce for about five minutes. Stir, in the chicken and bacon.

Take the pizza dough and in a 10-inch cast iron skillet spread the pizza dough evenly. Take the chicken sauce mixture and spread it around the dough leaving a one-inch border. Sprinkle mozzarella on top. Bake pizza for about 20 minutes or until golden brown. Remove and garnish with fresh basil.

Leave a Reply

Your email address will not be published. Required fields are marked *