The Best Chicken Parm Pizza Recipe

What Is Chicken Parmesan Pizza?

Chicken Parmesan pizza is a delightful twist on two classic Italian-American favorites combined into one delicious dish! Starting with a base of crispy pizza crust, it's generously topped with tomato sauce, and then sprinkled with provolone and mozzarella cheese. The star of the show is the breaded chicken cutlets, which are nicely seasoned and perfectly seared to be juicy and tender. These cutlets are spread out over the pizza and then the whole thing is baked until the cheese is bubbly and golden. Often, it's finished off with a sprinkle of Parmesan and some herbs like basil or parsley for an extra pop of flavor. It's a hearty, comforting option that's perfect for anyone who loves a good, cheesy pizza with a protein kick!

Why You’ll Love This Chicken Parm Pizza Recipe

Get ready to meet your new favorite pizza! Our Chicken Parm Pizza combines the crispy, savory goodness of chicken parmigiana with the beloved classic charm of a cheesy pizza. This recipe is a game-changer for any pizza night, bringing together the best of both worlds in a way that's both innovative and irresistibly delicious.

The Ingredients You Will Need To Make Chicken Parm Pizza

Pizza Dough Kit: This kit includes superior type 00 flour—the perfect pizza-making flour—along with the yeast needed for the dough to rise.

Extra Virgin Olive Oil: This is the flavorful foundation of your homemade pizza dough and a cooking ingredient to sear the chicken, so make sure that you don’t use just any old olive oil.

Tomatoes: The tomatoes here are vital to a great homemade pizza sauce. Our San Marzano Style Tomatoes are the perfect sauce tomatoes. With few seeds and firm tomato pieces, they are excellent for crushing and blending together into a sauce. San Marzano tomatoes are famously rich and bright, ready to stand up to the crispy chicken in this recipe.

Provolone, Mozzarella and Parmesan Cheese: Mozzarella is a low-moisture cheese with a creamy, fresh flavor that melts nicely. The lack of moisture also helps to prevent soggy pizzas. Provolone, mozzarella and parmesan are a classic combination. Provolone is a semi-hard cheese with a smooth texture and a slightly sharper flavor than mozzarella. It is great for melting adding a rich, creamy texture to your pizza and providing a pleasantly mild flavor. Parmesan is a hard, sharp cheese that adds a nutty flavor and depth of taste to pizza. It's often used as a finishing touch, sprinkled freshly grated over the pizza after it comes out of the oven.

Chicken Cutlets: Chicken cutlets are essentially chicken breasts that have been sliced in half and pounded flat. These thinner chicken breasts cook faster and are the perfect size to add to a pizza.

Panko Breadcrumbs: These breadcrumbs have a dryer and flakier consistency than regular breadcrumbs. They absorb less oil producing lighter and crunchier-tasting fried food.

Flour: We just use the standard all-purpose flour for this step. Season with salt and pepper.

Eggs: Beat the eggs well so that the consistency is even and will coat the chicken well.

How To Make Chicken Parm Pizza

Top Tips

Preparation:

Pizza Dough - Dough can be kept for up to 3 days in the refrigerator. In fact, it’s preferred to allow the dough to proof 24 hours to develop its flavor and texture.To use the refrigerated dough: Allow it to sit out for about 15-20 minutes at room temperature. This softens it enough to stretch.

Keep the breading on the chicken. Before breading the chicken cutlets, be sure to pat them dry. If the chicken is too wet before coating it, the breading will fall off.

Cooking:

Be sure that the oil is hot before placing the chicken in the pan. This will help the chicken to cook more evenly.

Serving:

Top the cooked pizza with more parmesan cheese and fresh basil.

Storage:

Fridge - To store leftovers, wrap in foil and refrigerate for up to 3 days.

Freezer - To freeze, store in a freezer-friendly container for up to 3 months.

Reheating:

To reheat, bake the pizza in an oven at 350˚F for about 10 minutes, or bake in a toaster oven to make it crispy again.

Substitutions And Additions

Make it healthy - For a healthier option, simply season the chicken with salt and pepper then follow the same steps for cooking.

Switch up the sauces - If you don’t have crushed tomatoes in your pantry, use a jarred pizza sauce or marinara sauce.

Go green - Add a schmear of pesto sauce (or a drizzle!) to the top of your pizza for an extra kick of sweet, green flavor.

Make it meatless - Nix the chicken and substitute it with tofu or Portabello. Of course, it won’t be called a “chicken parmesan pizza,” but that’s ok. We still think you’ll love the flavor combinations.

What To Serve With Chicken Parm Pizza

Chicken Parmesan Pizza is a showstopper all on its own, but if you’re looking to make it a heartier meal, serve it with a leafy green salad or garlicky breadsticks.

Chicken Parm Pizza: FAQ

What Do Italians Call Chicken Parmesan?

Chicken parmesan or chicken Parmigiano is called pollo alla parmigiana in Italian. The word parmigiana roughly translates to "in the style of Parma" in English, but it refers to the Italian region of Parma, not Parmesan cheese.

Can I Make This Dish Ahead Of Time?

Parts of the steps can be made ahead of time. The pizza dough can be made ahead and kept for up to 3 days in the refrigerator. Be sure to allow it to sit out for about 15-20 minutes at room temperature. This softens it enough to stretch. The breaded chicken can be cooked ahead of time and also kept in the refrigerator for up to 3 days. Remove the refrigerated chicken to sit out along with the refrigerated pizza dough.

The Best Chicken Parm Pizza Recipe

• 1 (17.6-ounce) DeLallo Pizza Dough Kit (or optional: DeLallo Gluten Free Pizza Dough Kit)
• 1 teaspoon DeLallo Fine Chopped Garlic in Water
• 1 cup DeLallo San Marzano Style Crushed Tomatoes
• 1 cup shredded provolone cheese
• 5 ounce fresh mozzarella, torn
• Handful fresh basil, roughly chopped
• Chicken Parmesan:
• 2 boneless skinless chicken breasts (about ½ pound each)
• 1 (8-ounce) can DeLallo Panko Breadcrumbs
• ½ cup DeLallo Grated Parmesan Cheese
• ¼ cup flour
• 2 eggs, beaten
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 teaspoons salt, divided
• ½ teaspoon black pepper

Directions

1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
3. Preheat oven to 500˚F.
4. Meanwhile, prepare the chicken breasts. Ready 3 shallow bowls for breading. In the first bowl, combine breadcrumbs and Parmesan cheese. In the second bowl, pour flour. Reserve the final bowl for two beaten eggs.
5. First, dust chicken with 1 teaspoon of salt and ½ teaspoon of pepper. Bread chicken breasts by dredging in flour, dipping in egg and then coating with breadcrumb mixture.
6. Heat oil in a skillet over medium-high heat. Pan-fry chicken for about 4 minutes on each side, until browned and cooked through. Set aside and let stand for 10 minutes then cut into thin strips.
7. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface.
8. Spread garlic and tomatoes evenly over the dough. Sprinkle with salt. Top with provolone and mozzarella cheeses. Finish with sliced chicken. Optional: halved cherry tomatoes make a great addition too!
9. Bake for 12-15 minutes or until the crust becomes golden. Remove pizza from oven and top with fresh basil.

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