This is one of those pizzas that came about because of leftovers. I had some leftover crispy chicken from the Crispy Chicken with Egg and Arugula and some grape tomatoes that were starting to get wrinkly. I figured I’d add in the standard pizza sauce and cheese and chicken parm pizza was born.
I had a few mushrooms leftover as well so I added those too, but I’m leaving them off the recipe below since they aren’t part of a traditional chicken parm recipe.
Chicken Parm Pizza
1/2 pint grape tomatoes
salt and pepper
1 ball of pizza dough
1/2 cup marinara or pizza sauce
4 oz mozzarella cheese, shredded
4 oz fresh mozzarella, cut into slices
1 cup crispy breaded chicken, cut into bite-size pieces
Flour, for dusting and rolling
Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.
Place a pizza stone in your oven and turn the oven up to 550 degrees.
Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the pizza sauce in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle the shredded mozzarella over the top, then add the pieces of chicken and roasted tomatoes. Top with the sliced fresh mozzarella.
Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.
Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.
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