The Best Chicken Parmesan Pizza Ever!

By Sip and Feast · 180 min

Ingredients

Instructions

1. Take the dough out of the fridge 30 minutes before using, keeping the bowl covered.
2. Coat the bottom of a 12 by 16 inch sheet pan with at least 1/4 cup olive oil.
3. Press the dough into the pan, letting it rest under plastic between stretches (30 to 45 minutes each) until it fills the pan. Keep it covered while it rests. Preheat the oven to 450°F with the rack on the second-lowest level.
4. Salt the crushed tomatoes with 1/2 to 1 teaspoon kosher salt and set aside.
5. Mince the garlic and combine it with 1/4 cup olive oil.
6. Remove the plastic and press the dough into the edges if needed. Layer the mozzarella slices in an overlapping pattern over the dough, leaving the outer half inch bare.
7. Scatter the chicken cubes over the cheese, spoon the tomatoes over the top, and drizzle a few tablespoons of the garlic oil over everything.
8. Bake for 9 minutes, turn the pizza 180 degrees, and bake 9 minutes more.
9. Take the pizza out, sprinkle with the oregano and Parmigiano Reggiano, and bake 1 to 3 minutes more.
10. If the top needs more colour, broil for 30 to 60 seconds, watching closely. The total baking time is about 20 to 22 minutes. Tear fresh basil over the pizza before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicCheeseTomatoParmesan cheeseChickenMozzarella cheesePizza dough