Chicken Parmesan Pizza

Seems like a good day for pizza, right? When isn’t a good time for an easy-peasy-pizza?! I whipped up a super simple one I wanted to share despite how little cooking I actually did. Seems appropriate for a Monday. This will not overload your brain.

I was shooting for a super easy chicken Parmesan calzone but my dough was being difficult. I mean holes, bubbles, sticky, and crazy elastic-y even after getting to room temp. I’ve never had such a hard time. I remembered seeing a pizza joint on Diners, Drive-ins, and Dives that puts cornmeal into the dough. I wasn’t sure it went, but I jumped on it.

Success! It was nutty and crispy. I usually use Portland Pie Company’s dough and I’m obsessed. I was improvising after grabbing some at a different grocery store. Yikes. It was touch & go for a few minutes there.
The Three Bite Rule - Chicken Parm Pizza

Ingredients:

4 chicken fingers, cooked & chopped (frozen or bread your own)
1 ball pizza dough
1 cup tomato sauce
8 oz shredded mozzarella cheese
8 oz fresh mozzarella cheese, sliced
3 tbs Parmesan cheese, grated
2 tsp Italian seasoning
1 tsp garlic, chopped

Directions:

Spread pizza dough out and bake for 10 minutes at 400 degrees.
The Three Bite Rule - Chicken Parm Pizza
When dough is starting to crisp and cook through, take it out and top with sauce, spices, and garlic.
The Three Bite Rule - Chicken Parm Pizza
Spread shredded mozzarella all over then top with chicken.
The Three Bite Rule - Chicken Parm Pizza
Bake for 20 minutes at 400 degrees or until cheese is melted and crust is crisp.
Remove from the oven and spread mozzarella slices over the top. Return it to the oven and allow the cheese to melt with the oven off.
The Three Bite Rule - Chicken Parm Pizza

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