Chicken Parmesan Pizza Recipe
Cheese, fried chicken, creamy ricotta, marinara sauce.
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Ingredients
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Dough & Assembly
Marinara & Ricotta
Fried Chicken
Cheeses & Toppings
Method
Fried Chicken
- 1
Prep chicken
Trim excess fat and, if using breasts, cut into bite-sized pieces or strips approximately 1/2–3/4 inch thick so they cook quickly and fit on a pizza. Pat pieces dry with paper towels.
- 2
Marinate
Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and helps the coating stick.
- 3
Prepare dredging station
In one shallow bowl combine 0.75 cup flour, panko, 2 tbsp grated parmesan, 1 tsp garlic powder, 1 tsp paprika, 0.75 tsp salt and 0.5 tsp black pepper. In a second shallow bowl whisk the egg. Remove chicken from buttermilk, letting excess drip off, and dredge each piece first in the flour/panko mixture, pressing to coat well, then dip in the egg, and again in the flour/panko for a double coating.
- 4
Fry chicken
Pour about 1 cup vegetable oil into a skillet to a depth of ~1/4–1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry chicken pieces in batches, 2–3 minutes per side depending on thickness, until golden-brown and cooked through (internal temp ~165°F/74°C). Transfer to a paper towel-lined plate to drain. Let cool slightly, then roughly chop or tear into bite-sized pieces for topping.
Marinara & Ricotta
- 5
Season marinara
Pour 1 cup marinara into a small saucepan and warm over medium-low heat until just simmering, about 3–5 minutes. Taste and add salt or a pinch of sugar if needed to balance acidity. Keep warm.
- 6
Make ricotta spread
In a small bowl combine 3 tbsp ricotta, 2 tbsp grated parmesan, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth and slightly loose so it dollops easily; if too thick, loosen with 1–2 tsp milk or water. This mixture adds creamy, cheesy bites on the pizza.
Dough & Assembly
- 7
Preheat oven and prepare dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a lower-temperature home oven, preheat to the highest setting (450–500°F / 230–260°C). Lightly flour a work surface with 2 tbsp flour and stretch or roll the pizza dough into a 12-inch round. Transfer the dough to a piece of parchment paper or a well-floured pizza peel. Brush the dough lightly with 1 tbsp olive oil, especially the outer rim for a crisp, golden crust.
- 8
Sauce and cheese
Spread a thin, even layer of warm marinara over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce.
- 9
Add ricotta & chicken
Dollop the ricotta mixture in 6 evenly spaced spoonfuls across the pizza (about 1/2 tbsp each dollop). Distribute the chopped fried chicken pieces evenly on top of the cheese, aiming for full but not overcrowded coverage so the heat can crisp the chicken slightly in the oven.
- 10
Finish toppings
Sprinkle the remaining 2 tbsp grated parmesan over the top and add a light pinch (1/4 tsp) of red pepper flakes if using.
- 11
Bake
Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned in spots. Baking time varies with oven temperature; watch closely after 8 minutes.
- 12
Rest & garnish
Remove pizza from oven and let rest for 2–3 minutes. Scatter fresh basil leaves over the top, slice into 6–8 pieces, and serve hot.