Chicken Parmesan Pizza

Q and I love to be in the kitchen together. He is by far the better cook between the two of us. He is an amazing chef, just like my mom (I'm so spoiled I know). Q and I joke that my mom should actually be his mom because they have so much in common. He calls my house to talk to HER before ME most nights. She can cook, he can cook. He wants to plant an herb garden, she's an expert. He loves to run, she's a marathoner. He hates to shop, she loathes it (how is she MY mother!?). He loves the outdoors, she does to. I'm serious. Sometimes I think  Q dates me so he can hang out with my mom.

The point of the Q/my mom rant is that Q was the master of this pizza from inception to creation. We came up with the idea together when he asked what we should do for dinner and I said "pizza!" and he said "with protein!" and I said "seriously?" and he said "chicken parm pizza?" and I said "fine as long as it has lots of cheese." But he took this baby into his own hands, even prepping the dough while I was flying in to visit.

We went with a no-knead dough (a really good recipe here), but any pre-made store bought dough would do also. Same thing with the marinara, we used homemade, but store bought works too! We used three different types of cheese (mozzarella, ricotta and Parmesan), but those can be played around with as well. We don't have a pizza stone yet (much to my mother's dismay), so we just used a pre-heated baking sheet and that worked perfectly. We served the pizza with Caesar salad on the side and actually ended up putting some on top of the pizza too (a wise decision). We LOVED this pizza.


Chicken Parmesan Pizza

Serves 4-5


For the Chicken:

  • 2 uncooked chicken breasts
  • 2 cups all purpose flour
  • 2 eggs
  • 2 cups Panko
  • salt and pepper

For the Pizza:

  • 1 ball of pizza dough, ready for use (we used this one)
  • 1 cup marinara sauce (like this)
  • 2 cups shredded mozzarella
  • 1 cup low-fat ricotta
  • Chicken slices (see above)
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper


For the Chicken:

  1. Preheat oven to 350 degrees. Place aluminium foil over a baking sheet and set aside.
  2. Using a paper towel, dry off each chicken breast. Place on a chopping board and cover tops of chicken with saran wrap or a ziploc bag. Using a meat mallet, pound chicken until they are approximately 1/2 - 1/2 inch thick.
  3. Set up three plates in a row, essentially creating a station. On the first plate, pour the flour. On the second, crack the two eggs and lightly whisk. On the the third, place the panko. One at a time, place each chicken breast in the flour, making sure to dust off any extra. Then place the chicken in the egg and then the panko, making sure to pat the chicken so no excess remains. Place each chicken breast on the foil covered baking sheet.
  4. Bake chicken for 25 minutes, until just about cooked and remove and cut into slices.

For the Pizza:

  1. Arrange a rack in the middle of the oven and preheat to 450 degrees. Preheat the baking sheet for 10 minutes, or until ready to bake pizza. Remove from oven once dough is ready. Spread 1 tablespoon olive oil on top of heated baking sheet so dough doesn't stick to it and to create a crispy crust.
  2. Working with the dough ball, dust dough generously with flour and place on a floured work space. Gently shape dough into a 10" - 12" rectangle (or until it will cover the entire baking sheet).
  3. Place dough on pre-heated and oiled baking sheet and layer marinara and mozzarella across. Next layer the chicken slices, ricotta and Parmesan and season with salt and pepper.
  4. Bake for 10-12 minutes until bottom of crust is crisp and top is blistered. Transfer to a work surface to slice.



PS I love how Q looks like a natural doing this!



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