Chicken Parmesan Pizza
Pizza dough baked with red sauce, breaded chicken cutlets, ricotta, oregano, red pepper flakes, mozzarella, and parmesan until golden brown and cheesy
Servings 4
Ingredients
- 1 lb. Pizza Dough
- ⅓ cup Pizza Sauce
- ⅓ cup Ricotta
- 7 oz. Breaded Chicken Cutlets (cooked and diced into pieces)
- ½ tsp. Crushed Red Pepper Flakes
- ½ tsp. Dried Oregano
- 1 cup Grated Mozzarella
- ¼ cup Grated Parmesan
- ¼ cup Hand-torn Basil Leaves
Instructions
- Preheat the oven to the temperature listed on the pizza dough package instructions. If you have a pizza stone, place it in the oven to preheat. Alternatively, you can use a baking sheet.
- Press and stretch the pizza dough out into a circle. Create dimples, pressing into the dough, about 1 inch from the edge to create a thicker border for the crust. When it’s about 7 inches in diameter, pick the pizza dough up and hold it 1 inch from the edge. Continuously rotate the dough in one direction, allowing it to hang and stretch to create a thinner crust in the center. The pizza should be about 12-14 inches in diameter.
- Carefully remove the hot pizza stone or baking sheet from the oven and place it onto a heat-safe work surface. If you’re using a baking sheet, make sure it’s flipped upside down and grease it with oil. Lay the pizza dough onto the pizza stone or baking sheet. You can stretch and fix any imperfections in the shape of the pizza.
- Spread the pizza sauce over the pizza, excluding the crust. Use a spoon to dollop small mounds of ricotta onto the pizza. Evenly distribute the breaded chicken on top. Then sprinkle on the crushed red pepper flakes and dried oregano. Top with grated mozzarella and parmesan cheese. Bake it in the oven following cooking instructions listed on the pizza dough package instructions.
- When the pizza has finished cooking, remove it from the oven. Tear some basil leaves into pieces and sprinkle them on top. Slice and enjoy!