The Best Chicken Parmesan Pizza Ever!

Today we're making a delicious chicken parm pizza! To make this pizza you'll need chicken cutlets and pizza dough. Use my recipes for Italian chicken cutlets and Grandma pizza dough below. I hope you enjoy this chicken parmesan pizza recipe!

WATCH, GRANDMA PIZZA VIDEO: https://youtu.be/t_uC2G-xCG8
WATCH ITALIAN CHICKEN CUTLET VIDEO: https://youtu.be/k28eo_aDfkI
WATCH THE FULL GRANDMA PIZZA SERIES! https://www.youtube.com/playlist?list=PL0QyikC1o6v0Jr2CZnqudUTrnLeuZgycK

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GEAR OFTEN USED (affiliate)
Wood Cutting Board: https://amzn.to/3kIgyvC
Most Used Chef's Knife: https://amzn.to/3rih6dW
LloydPans 16x12 Inch Grandma Style Pizza Pan: https://amzn.to/3qeGRdP
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Whole Plum Tomatoes: https://amzn.to/3sYtwbx
Sclafani Crushed Tomatoes: https://amzn.to/2PwJlHS
Olive Oil: https://amzn.to/3e56VFH

CHICKEN PARM PIZZA
INGREDIENTS

FOR THE DOUGH (makes one ~25 ounce or 700 gram dough ball)
406 grams or 3 ¼ cups bread flour (used King Arthur)
1.5 grams or half teaspoon of Instant yeast ( SAF Red Instant Yeast)
8 grams or 1 ½ teaspoons table salt
4.5 grams or 1 teaspoon granulated sugar
9 ounces cold water - right from the sink - doesn’t have to be freezing cold
1 tablespoon olive oil - plus more for container

DOUGH INSTRUCTIONS - in New York Grandma pizza video: https://youtu.be/t_uC2G-xCG8

INGREDIENTS
FOR THE PIZZA
1 (~25 ounce dough ball)
1.5 pounds chicken cutlets - cut into cubes (watch chicken cutlet video)
1 (28 ounce can) crushed plum tomatoes (add 1 teaspoon kosher salt to 1 can) - you will most likely not need all the tomatoes
12 ounces sliced mozzarella cheese - You will need enough slices to cover the pie completely. So you might need more than 12 ounces depending on how thick you slice it. If you can find pre-sliced mozzarella I recommend using it.
1/2 teaspoon dried oregano
¼ cup finely grated Parmigiano Reggiano cheese
3 cloves garlic - minced
½ cup olive oil - divided - plus more

MAKING THE PIZZA
1.Take the dough out of the fridge for 30 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with at least a ¼ cup of olive oil. You need to use a lot of oil!
3. Place the dough into the pan and press and spread into the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30-45 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to the second-lowest level of the oven.
4. Add 1/2 to 1 teaspoon kosher salt to the tomatoes and set aside.
5. Mince the garlic and add to a bowl with a ¼ cup of olive oil.
6. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half-inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
7.Next, add the cut chicken pieces all over and then spoon the sauce over the top of the pizza. Drizzle the garlic oil (a few tablespoons) all over the top of the pizza.
8. Place the pizza into the oven and cook for 9 minutes. Open the oven and turn the pizza 180 degrees and continue to bake for 9 minutes more. Remove the pizza and sprinkle with the oregano and Parmigiano Reggiano cheese. Return to the oven and cook for 1-3 minutes more.
9. The total cooking time will be approximately 20-22 minutes. If the pizza needs a bit more color on top, broil for 30-60 seconds. Watch carefully as the pizza can burn quickly.
10. When the pizza is finished cooking, hand tear the basil and distribute all over the pizza. Enjoy!

NOTE
Cooking time will vary depending on the exact oven temp, the thickness of the dough, and other factors. It might take you a few attempts to get it right. If your pizza burns, next time cook it 10 degrees lower or at the next higher rack level. The goal is a crispy slightly charred bottom without burning.

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic Green Beans https://youtu.be/i0JCKhUwp7U

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