Honey Mustard Chicken Pizza Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer dough to a piece of parchment or a lightly oiled pizza peel.

Brush and sauce

Brush the dough edge lightly with 1 tsp olive oil to promote browning. Spread 3 tablespoons of ranch dressing evenly over the dough, leaving a 1/2-inch rim for the crust.

Slice chicken

Trim fat from the chicken breast and cut into 1/2-inch strips or bite-sized pieces; you should have roughly 12 oz total. Pat pieces dry with paper towel.

Make honey mustard coating

In a small bowl combine 2 T honey, 1 T Dijon, 1 tsp yellow mustard, 1 T mayonnaise, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth — this will be used both as a light marinade and a finishing glaze.

Marinate

Toss the chicken pieces with 1–2 tablespoons of the honey-mustard mixture and let sit for 10 minutes while you prepare the dredging station. Reserve the remaining honey-mustard mixture for glazing after cooking.

Dredge chicken

Set up three shallow bowls: flour, beaten egg, and panko breadcrumbs. Lightly coat each chicken piece in flour, shake off excess, dip in egg, then press into panko so pieces are evenly coated.

Pan-fry until crisp

Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the breaded chicken in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked pieces to a paper-towel-lined plate to drain.

Glaze cooked chicken

Toss the hot fried chicken pieces with the reserved honey-mustard mixture so they are well coated. Set aside.

Assemble pizza

Evenly sprinkle 2 cups shredded mozzarella over the ranch-coated dough. Distribute the glazed honey-mustard chicken pieces evenly across the cheese layer. If using, sprinkle 2 teaspoons grated Parmesan over the top.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes or until the crust is golden and the cheese is bubbling and slightly browned.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Drizzle the pizza lightly with 1 teaspoon extra honey (optional) and sprinkle chopped fresh parsley. Slice into 8 pieces and serve warm.