Chicken Parmesan Pizza

chicken parmesan pizza | sunsets on the side

chicken parmesan pizza | sunsets on the side

In general, I really don’t insist on many things.

I’m not the person who insists on a certain paint color for a room…or on, say, a restaurant choice for dinner.  The restaurant thing is mostly because I’m not a picky eater and can find something I’d love to eat on almost any menu.  But, it’s also because I like it when other people are happy.  I’m a conflict avoider.


chicken parmesan pizza dough | sunsets on the side


This one time, I’m going to have to insist that you guys make this pizza.  It doesn’t have to be right now….or tomorrow…or even next week.  It requires a little bit of a time investment.  You’re making dough, you’re dredging, you’re browning, you’re grating, you’re chopping.

chicken parmesan pizza dough before | sunsets on the side

But, before this winter is over, I’m insisting you have this pizza.  It’s like a giant hug that somehow made it into your oven and then onto your plate.  It’s the best of chicken parmesan in hand-held, dough-encased form.  It’s your dinner.

chicken parmesan pizza | sunsets on the side

See, you’re not mad I insisted, right?

Chicken Parmesan Pizza
Makes: 4-6 servings
  • ~~~Pizza dough~~~
  • 1 (1/4 oz.) envelope rapid rise dry yeast
  • 1 tsp. sugar
  • 1 cup warm water, divided
  • 3 cups flour
  • ¼ cup olive oil
  • 1 tsp. salt
  • ~~~Pizza topping~~~
  • ¾ lb. boneless skinless chicken, cut into bite-sized pieces
  • ¾ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ cup flour
  • 2 eggs, beaten
  • 1 ½ cup seasoned panko crumbs
  • 3 T. olive oil
  • 1 cup pasta sauce (I used Classico)
  • ¼ cup chopped fresh basil
  • ⅓ cup shredded parmesan cheese
  • 4 oz. fresh mozzarella, cut into cubes
  • 6 oz. fontina, grated
  1. Mix the yeast, sugar, and ¼ cup of the warm water together, and let it sit for 3-4 minutes.
  2. Meanwhile, mix the flour, olive oil, salt and remaining ¾ cup warm water together in a large bowl. Add the yeast mixture to flour mixture. Stir well and then turn out onto a floured surface and knead, adding more flour as needed, for about 10 minutes until dough is smooth and elastic.
  3. Drizzle some olive oil in a large bowl. Place the dough in the bowl and turn it over so it is all coated in the oil. Cover the bowl with a clean dish towel and let the dough rise until double in size (about 1 hour).
  4. Meanwhile, prepare the chicken. Sprinkle chicken pieces with salt and pepper, dredge the pieces in flour, dip them in egg, and then coat them in panko crumbs.
  5. Heat 2 T. olive oil in a large sauté pan over medium-high heat. Working in two batches, brown the chicken pieces, about 2 minutes on each side. Remove chicken to a plate, add an additional 1T. oil, if needed, and brown the second batch of chicken.
  6. Preheat oven to 450 degrees F.
  7. When the dough has risen, shape it onto a baking pan (16” round or 12x18” cookie sheet both work). Leaving a 1” border, poke the middle of the crust multiple times with a fork so it doesn’t rise too much in the oven. Bake for 10 minutes.
  8. Remove crust from the oven, top it with pasta sauce (again leaving a 1” border around the outside for the crust). Top the sauce with chopped basil, chicken, parmesan, mozzarella cheese, and fontina. Bake for an additional 12-15 minutes, until crust is golden brown.