Chicken Parmigiana Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas Chicken Parmigiana Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 to taste store-bought pizza dough or homemade dough; 1 tbs olive oil; 1 cup crushed tomatoes (canned); 1 tsp garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional); 1 tsp olive oil; 10 oz boneless skinless chicken breast; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbs olive oil; 0.25 cup grated Parmesan cheese (for coating/cooking); 1.5 cups shredded mozzarella cheese; 0.5 cup shredded Parmesan cheese; 6 to taste fresh basil leaves (optional); 0.25 tsp red pepper flakes (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time45m

Serves2

Shredded parmesan cheese, chicken breast, tomato sauce, and mozzarella cheese.

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Ingredients

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Dough & Base

1 to taste store-bought pizza dough or homemade dough

1 tbs olive oil

Tomato Sauce

1 cup crushed tomatoes (canned)

1 tsp Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp sugar (optional)

1 tsp olive oil

Chicken

10 oz boneless skinless chicken breast

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Watkins garlic powder

1 tbs olive oil

1/4 cup grated Parmesan cheese (for coating/cooking)

Cheeses & Topping

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

6 to taste fresh basil leaves (optional)

1/4 tsp red pepper flakes (optional)

Method

Dough & Base

Preheat and prepare dough

Position an oven rack in the lower third of the oven and preheat to 500°F (260°C). If you have a pizza stone, preheat the stone as well. Lightly flour a work surface. Stretch or roll the pizza dough to a 12-inch round (or preferred size) to about 1/4-inch thickness, leaving a slightly thicker edge for crust. Transfer dough to a piece of parchment paper or a well-floured pizza peel. Brush the dough edge lightly with 1 tablespoon olive oil to help browning.

Tomato Sauce

Make quick tomato sauce

In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant, taking care not to brown. Add the crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or herbs. Remove from heat and let cool slightly before using on pizza.

Chicken

Season and cook chicken

Slice the 10 oz chicken breast into 1/2-inch thick cutlets or bite-size strips. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon garlic powder. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chicken pieces in a single layer and cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). In the last minute of cooking, sprinkle 1/4 cup grated Parmesan over the chicken so it lightly melts and helps form a crisp exterior. Remove chicken to a cutting board, let rest 2 minutes, then thinly slice or shred into bite-size pieces.

Assembly & Bake

Assemble pizza

Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the stretched dough, leaving the oiled rim exposed. Scatter the cooked, sliced/shredded chicken evenly over the sauce. Sprinkle 1 1/2 cups shredded mozzarella evenly over the chicken, then top with 1/2 cup shredded Parmesan. If you like a little heat, sprinkle 1/4 teaspoon red pepper flakes.

Bake pizza

Carefully transfer the pizza (with parchment, if using) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned. Baking time will vary depending on oven and stone. For a crisper crust, bake on the lowest rack for a few extra minutes.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top. Slice into 6–8 pieces and serve hot. Optionally offer extra grated Parmesan and red pepper flakes at the table.