Chicken Parm Pizza

5 from 1 vote

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 30

Total Time 45

Equipment

14-inch pizza pan
Meat tenderizer optional

Ingredients

Crispy Chicken Cutlets

2 to 3 tbsp vegetable oil
⅓ lb chicken tenderloins raw
1 egg
1 tbsp milk
½ cup Italian seasoned breadcrumbs

Chicken Parm Pizza

250 g pizza dough Roman-style
½ cup pizza sauce
1¼ cups shredded mozzarella cheese
½ cup shredded parmesan cheese
2 tbsp shredded parmesan cheese for finishing
Pinch coarse sea salt for finishing

US Customary - Metric

Instructions

Crispy Chicken Cutlets

Preheat the oven to 425 degrees and pour about 2 to 3 tbsp vegetable oil in a small baking sheet, just enough to form a thin layer on the bottom of the pan. (If your pizza dough is refrigerated, put it on the counter now so it has time to warm up.)
Pound the chicken using a meat tenderizer until it has an even thickness.*
Whisk egg and milk in a shallow dish and set aside. Add Italian breadcrumbs to a separate shallow dish and set aside.
Add chicken to the egg wash and coat thoroughly, then transfer to breadcrumbs and coat well. Gently shake off any excess breadcrumbs before transferring chicken to the oiled baking sheet.
Bake chicken until evenly crisped and cooked through, about 18-20 minutes, flipping halfway.
Transfer cooked chicken to a cutting board and let cool for at least 2 minutes before slicing into thin strips. Set aside.

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 tbsp shredded parmesan cheese over the chicken. Sprinkle a pinch of finishing salt over the pizza.
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: We made Marc Vetri's Roman-style pizza dough this time - get the Mastering Pizza cookbook here for the recipe! For an easy alternative, you can use store-bought pizza dough.

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 (unless the chicken is super juicy and gets the parchment paper wet). 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

Calories: 266kcal

Course: Dinner, Main, Main Course

Cuisine: American, Italian

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

Nutrition