Preheat and prepare: Preheat your oven to 200°C (400°F). While it heats, pat the chicken breasts dry with kitchen paper — this is crucial for getting a good golden sear. Season both sides with garlic powder, oregano, salt, and pepper, rubbing the spices in so they cling to the surface.

Make the quick pizza sauce: In a small bowl, stir together the tomato passata, tomato purée, and sugar. Taste it — it should be rich and slightly sweet, not sharp. Set aside while you sear the chicken.

Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers and ripples (you’ll see tiny waves across the surface). Place the chicken breasts in the pan — you should hear a satisfying sizzle. Cook for 3-4 minutes without moving them, until the underside is deep golden brown with crispy edges. Flip and cook for another 2 minutes. The chicken should feel firm to the touch but not rock hard.

Add the sauce and toppings: Spoon the pizza sauce evenly over each chicken breast, spreading it to the edges. Scatter over the mushrooms, olives, and red onion slices. The pan will be fragrant with garlic and oregano — that’s your cue you’re on the right track.

Cheese it up: Sprinkle the grated mozzarella and Parmesan over the top, making sure each breast is completely covered. Don’t skimp here — the cheese is what makes this dish feel like a proper pizza night.

Bake until bubbly: Transfer the skillet to the preheated oven and bake for 15-18 minutes. You’ll know it’s done when the cheese is melted, golden in spots, and bubbling around the edges. The chicken should reach an internal temperature of 74°C (165°F) and the juices should run clear when pierced with a knife.

Rest and garnish: Remove the skillet from the oven and let it rest for 5 minutes. This resting time allows the juices to redistribute through the chicken, keeping it moist. Tear fresh basil leaves over the top just before serving — the heat will release their fragrance.