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Chicken Parmigiana Pizza Recipe

Name: Dua Pies Chicken Parmigiana Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 12 oz boneless skinless chicken breast; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbs all-purpose flour (for dredging); 1 unit large egg; 3 tbs plain breadcrumbs (or panko); 2 tbs grated Parmesan cheese (for crusting); 2 tbs vegetable oil (for pan-frying); 3 /4 cup marinara sauce; 8 oz fresh mozzarella, sliced or shredded; 1 /2 cup shredded mozzarella (optional extra); 1 tbs grated Parmesan (for finishing); 8 leaves fresh basil leaves; 1 tsp crushed red pepper flakes; 1 tbs fresh parsley, chopped (optional); 1 tsp olive oil (for drizzling)

Inspired by Dua Pie

Time45m

Serves3

Chicken, mozzarella, and marinara sauce. Topped with basil.

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Ingredients

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Dough & Assembly

1 unit pizza dough (store-bought or homemade)

1 tbs olive oil

2 tbs all-purpose flour (for dusting)

Chicken Parm Toppings

12 oz boneless skinless chicken breast

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbs all-purpose flour (for dredging)

1 unit large egg

3 tbs plain breadcrumbs (or panko)

2 tbs grated Parmesan cheese (for crusting)

2 tbs vegetable oil (for pan-frying)

Sauce & Cheese

3 /4 cup marinara sauce

8 oz fresh mozzarella, sliced or shredded

1 /2 cup shredded mozzarella (optional extra)

1 tbs grated Parmesan (for finishing)

8 leaves Fresh basil leaves

1 tsp Crushed red pepper flakes

Finishing

1 tbs fresh parsley, chopped (optional)

1 tsp olive oil (for drizzling)

Method

Dough & Assembly

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven heats. Lightly dust a pizza peel or a baking sheet with flour.

Bring the dough to room temperature for 20–30 minutes, then stretch or roll into a 12-inch round on a lightly floured surface. Transfer the stretched dough to the prepared peel or baking sheet and brush the edge lightly with 1 tbs olive oil to help it brown.

Chicken Parm Toppings

Prepare the chicken

Slice the chicken breast horizontally to make two thin cutlets (about 1/4-inch thick). Pat dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Dredge and bread

Set up three shallow bowls: flour, beaten egg, and a mix of breadcrumbs + 2 tbs grated Parmesan. Dredge each cutlet first in flour (shake off excess), then dip in the beaten egg, then press into the breadcrumb-Parmesan mixture to coat evenly.

Pan-fry the cutlets

In a 10-inch skillet, heat 2 tbs vegetable oil over medium-high heat. When shimmering, add the cutlets and cook 2–3 minutes per side until golden brown and cooked through (internal ~165°F/74°C). Transfer to a plate and let rest 3 minutes, then slice each cutlet into 6–8 thin strips or bite-sized pieces.

Sauce & Cheese

Sauce layer

Spread 3/4 cup marinara sauce evenly over the stretched dough, leaving a 1/2-inch rim for the crust. Use the back of a spoon to create an even thin layer.

Add cheeses

Distribute the fresh mozzarella (8 oz sliced or shredded) evenly over the sauced dough. If you prefer extra cheesiness, sprinkle the optional 1/2 cup shredded mozzarella evenly on top.

Top with chicken

Arrange the sliced or chopped fried chicken cutlets evenly across the pizza so each slice will get pieces of chicken. Sprinkle 1 tbs grated Parmesan and 1 tsp crushed red pepper flakes evenly over the top for flavor.

Finishing

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling and slightly browned.

Finish and garnish

Remove the pizza from the oven. Immediately scatter fresh basil leaves (8 leaves) over the top. Drizzle 1 tsp olive oil and sprinkle chopped parsley if using. Let rest 2–3 minutes, then slice and serve.