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July 31, 2019

Tony’s Trending Recipe: Chicken Parm Pizza

Four years ago, I started a fundraising event with the San Francisco Giants. Baseball players Brandon Belt, Joe Panik and I created two 20-inch pizzas that would be sold by the slice. For each slice sold we donated $1. Joe Panik is from New York and mentioned to me that he hadn’t come across a Chicken Parm Pizza on the West Coast. I explained to him that it’s a pizza that’s not very common in California, but that we could definitely make one for him.

Well, it turned out to be a huge hit! In fact, it has raised nearly $50,000 for the George Mark Children’s House. So, with that said, I thought you might want to give it a try as a limited-time offering on your menu.

Experiment with it and see how it does in your shop!

Author: Pizza Today

Ingredients

  • 26-32-ounce pizza dough
  • 14-16 ounces whole-milk sliced mozzarella cheese
  • 16 ounces toasted bread
  • 1 ounce parsley, finely chopped
  • 11-13 ounces tomato sauce
  • 6 ounces chicken breast (see prep and additional ingredients below)
  • Pinch of chopped garlic (1/2 teaspoon)
  • Grated Parmesan cheese
  • Oregano
  • Olive oil
  • Salt and pepper
  • Shaved Parmigiano (optional)
  • 1 pound flour
  • 6 ounces buttermilk

Instructions

  1. Chicken Parmigiana preparation: Ground toasted bread with parsley and a heavy pinch of salt and pepper.
  2. Take your chicken, butterfly it and slightly pound it thin.
  3. Then dredge it in flour and buttermilk.
  4. Transfer chicken into the breadcrumb mixture.
  5. Place chicken on a lightly oiled half sheet pan and par-bake at 550 F for 5 minutes.
  6. Then fry the chicken for 3 minutes at 375 F.
  7. Pizza preparation: Shape and stretch your dough into an 18- or 20-inch circle. This is a “sauce on top pizza,” otherwise known as an “upside down pizza.”
  8. Add your ingredients in this order: sliced mozzarella, tomato sauce and garlic.
  9. Place pizza into your oven.
  10. While the pizza is cooking, fry 1 piece of chicken.
  11. Once fried, carefully cut into thin strips and set aside. When the pizza is finished, remove it from the oven and cut into desired slices.
  12. Once cut, place your chicken over the top of your pizza, finish with a heavy amount of grated Parmesan, oregano, olive oil, salt and pepper.
  13. At this time you can add the optional shaved Parm.
  14. Serve!

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento.  Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@pizzatoday.com and we’ll pass the best ones on to Tony.