Louisiana Chicken Supreme(gf) Recipe

Preheat and prepare crust

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly brush the gluten-free pizza dough surface with 1 tablespoon olive oil to help crisp the crust and prevent sogginess.

Marinate chicken

Slice the chicken breast horizontally if thick, or pound to even thickness, then cut into 1/2" strips. In a bowl combine 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the chicken strips in the marinade and let rest 10 minutes (or up to 30 minutes refrigerated).

Grill chicken

Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken strips 3-4 minutes per side until internal temperature reaches 165°F (74°C) and exterior has good char. Remove and let rest 5 minutes, then slice thinner if desired into bite-sized pieces.

In a small bowl stir the 1 cup tomato sauce with 1 1/2 teaspoons Cajun seasoning and optional 1/4 teaspoon red pepper flakes. Taste and adjust Cajun seasoning as desired — it should be boldly seasoned but not overpowering.

Thinly slice 1/2 cup red onion (about half a small onion) into rings or half-moons. Slice the tomato into thin rounds and pat dry with paper towel to prevent excess moisture. Chop the parsley finely for garnish.

Shred or prepare mozzarella (1 cup), provolone (1/2 cup), and cheddar (1/2 cup). Mix the shredded cheeses together lightly so they distribute evenly when layered.

Assemble the pizza

Place the oiled gluten-free dough on a parchment-lined pizza peel or baking sheet. Spread the seasoned tomato sauce evenly over the crust, leaving a 1/2" rim. Sprinkle about half of the mixed cheeses over the sauce. Arrange the grilled chicken pieces evenly over the cheese, then scatter the sliced red onion and tomato rounds on top. Finish with the remaining cheese so the toppings are layered under and over the cheese for a 'supreme' texture.

Bake

Transfer the pizza to the preheated oven (or onto the hot pizza stone). Bake at 475°F (245°C) for 10-14 minutes, watching closely — gluten-free crusts can brown quickly. Bake until cheese is melted, bubbly, and crust is golden. If you want extra color, broil for 1 minute at the end, watching carefully to avoid burning.

Finish

Remove pizza from oven and let rest 2-3 minutes. Sprinkle with chopped fresh parsley for brightness. Slice into 8 pieces and serve immediately.