Chicken Parmesan Pizza

Chicken Parmesan Pizza

Crispy breaded chicken, marinara, and melted mozzarella piled onto a golden pizza crust.

Total 55 min Makes 8 slices Calories 420/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

This pizza combines two favorites by topping a crisp crust with marinara sauce, breaded chicken cutlets, and a blend of mozzarella and parmesan. A quick broil at the end gives the cheese those browned, bubbly spots. It works well for weeknight dinners or casual weekend gatherings.

Ingredients

  • 1 pound pizza dough, store-bought or homemade
  • 2 boneless skinless chicken breasts, thinly sliced
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/4 cup grated parmesan cheese, for breading
  • 1/4 cup olive oil, for frying
  • 1 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese, for topping
  • 1 tablespoon cornmeal, for dusting
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon red pepper flakes, optional
  • salt and black pepper, to taste

Method

  1. Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.

  2. Season the sliced chicken with salt and pepper. Set up a breading station with flour in one bowl, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup parmesan in a third.

  3. Dredge each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture.

  4. Heat olive oil in a 9-inch skillet over medium heat. Fry the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through.

  5. Transfer the fried chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized strips.

  6. Dust a pizza peel or baking sheet with cornmeal. Stretch the pizza dough into a 12-inch round and transfer it onto the peel or sheet.

  7. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.

  8. Scatter half of the mozzarella over the sauce, then arrange the sliced chicken on top. Sprinkle with the remaining mozzarella and the 1/4 cup parmesan topping.

  9. Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.

  10. Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle with fresh basil and red pepper flakes if using, then slice into 8 pieces and serve.

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    Chicken Parmesan Pizza

    This pizza combines two favorites by topping a crisp crust with marinara sauce, breaded chicken cutlets, and a blend of mozzarella and parmesan. A quick broil at the end gives the cheese those browned, bubbly spots. It works well for weeknight dinners or casual weekend gatherings.

    55 min 8 slices 420 cal

    Ingredients

    • 1 pound pizza dough, store-bought or homemade
    • 2 boneless skinless chicken breasts, thinly sliced
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 1 cup Italian breadcrumbs
    • 1/4 cup grated parmesan cheese, for breading
    • 1/4 cup olive oil, for frying
    • 1 cup marinara sauce
    • 2 cups shredded mozzarella cheese
    • 1/4 cup grated parmesan cheese, for topping
    • 1 tablespoon cornmeal, for dusting
    • 2 tablespoons fresh basil, chopped
    • 1/2 teaspoon red pepper flakes, optional
    • salt and black pepper, to taste

    Method

    1. 1

      Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating.

    2. 2

      Season the sliced chicken with salt and pepper. Set up a breading station with flour in one bowl, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup parmesan in a third.

    3. 3

      Dredge each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture.

    4. 4

      Heat olive oil in a 9-inch skillet over medium heat. Fry the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through.

    5. 5

      Transfer the fried chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized strips.

    6. 6

      Dust a pizza peel or baking sheet with cornmeal. Stretch the pizza dough into a 12-inch round and transfer it onto the peel or sheet.

    7. 7

      Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.

    8. 8

      Scatter half of the mozzarella over the sauce, then arrange the sliced chicken on top. Sprinkle with the remaining mozzarella and the 1/4 cup parmesan topping.

    9. 9

      Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.

    10. 10

      Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle with fresh basil and red pepper flakes if using, then slice into 8 pieces and serve.