Chicken Parm Pizza

5 from 3 votes

Our chicken parm pizza recipe transforms the classic Italian pasta dinner into your favorite handheld treat for the ultimate homemade pizza night!

Servings slices

Prep Time 15

Cook Time 20

Total Time 35

Equipment

14-inch pizza pan
Meat tenderizer optional

Ingredients

Crispy Chicken Cutlets

⅓ pound chicken tenderloin or breast pounded to quarter-inch thickness
⅓ cup flour
1 large egg well beaten
⅓ cup Italian seasoned breadcrumbs
Vegetable oil for frying

Chicken Parm Pizza

425 grams pizza dough Roman-style, or store-bought
½ cup pizza sauce
1¼ cups shredded mozzarella cheese
½ cup shredded parmesan cheese
2 tablespoons shredded parmesan cheese for finishing

US Customary - Metric

Instructions

Crispy Chicken Cutlets

Set up a station for breading the chicken with three separate containers: one for the beaten eggs, one for the breadcrumbs, and one for the flour. Then, whisk the chipotle powder, salt, and black pepper into the flour until evenly combined.
Coat the chicken in flour, egg, then breadcrumbs. Make sure to coat the chicken thoroughly in each, and let any excess egg drip off the chicken before transferring it to the breadcrumbs.
Heat a quarter inch of oil in a cast iron or other heavy bottomed pan over medium-high heat.
Once hot, fry the chicken until it's golden brown on both sides, about 2 to 3 minutes per side. Transfer the cooked chicken to a cutting board to rest. Cut into half inch strips before putting on the pizza.

Chicken Parm Pizza

Preheat the oven to 550 degrees.
Lightly flour a 14-inch pizza pan and your hands. Working on the pan, stretch the pizza dough into a large circle roughly the size of the pan, gently pushing and pulling from the center outwards.
Evenly spread the pizza sauce onto the dough, leaving about a quarter-inch of space around the edge for the crust.
In a small bowl, combine shredded mozzarella and 1/2 cup shredded parmesan cheese. Gently toss with your hands, then sprinkle over the pizza.
Top the pizza with the sliced chicken cutlets, then sprinkle the remaining 2 tablespoons shredded parmesan cheese over the chicken.
Bake for 7 to 9 minutes, or until crust is crisped and cheese is bubbly and golden brown.
Let pizza cool for at least 2 minutes before transferring to a large cutting board. Slice and serve immediately.

Notes

Pizza dough: Any standard pizza dough will work for this recipe. We like to make ours from scratch using the same day pizza dough recipe from Ken Forkish’s Flour Water Salt Yeast cookbook. But you can also use store bought!

Pizza sauce: We use our own recipe for pizza sauce - it's so delicious and super easy. We recommend trying the recipe here since it gives this pizza the perfect chicken parm flavor.

Pounding the chicken: Here's a trick for pounding chicken - put it on a cutting board, then lay a sheet of parchment paper on top of the chicken. This way you won't get raw chicken all over your meat tenderizer. If you don't have a tenderizer, a skillet actually works great for this! This step is to make sure the chicken has a consistent thickness so it cooks evenly.

Baking the pizza: Bake the pizza on the middle rack of your oven! This will help it cook evenly. If you're making more than one pizza, simply rotate the pizzas halfway through cooking (switch the one on the top rack to the bottom rack, and vice versa). Pizza can also be finicky and cooks at different rates depending on the hydration level of your dough, your oven's actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it's done - use our time estimates as a rough guide.

Author: Nicole Langdon

Calories: 358kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: breadcrumbs, chicken tenders, mozzarella, parmesan, pizza dough, pizza sauce

Nutrition