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Gratifying Chicken Parm Pizza Recipe
Gretel Shaw
This gratifying chicken parm pizza recipe is a best-shared recipe. I love how cheesy this pizza is.
5
from 1 vote
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Prep Time
40
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
574
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
big
pizza dough
4
tablespoons
cornmeal
2
tablespoons
olive oil
1
pound
ground chicken (minced chicken)
3
cloves
garlic
-
chopped
1
dash
salt
1
dash
ground black pepper
1
small
yellow onion
-
chopped
1
handful
parsley
-
chopped
2
pinches
red pepper flakes
-
crushed
2
pinches
dried oregano
8
ounces
ketchup (tomato sauce Australia and UK)
-
canned
1
cup
Parmigiano-Reggiano cheese
-
grated
1 ½
cup
provolone
-
shredded
6
leaves
basil
-
shredded
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Then coat hand and work surface with little cornmeal or flour.
Use your hand and rolling pin from the pizza dough to form a 14-inch round pizza.
Then place the pizza on the baking sheet or pizza stone and poke the top with a few holes.
Drizzle extra virgin olive oil down over the dough and place it in the oven.
Bake it for 10 minutes.
Meanwhile, heat a deep skillet with 2 tablespoons of extra virgin olive oil over medium-high heat.
Now add the chicken and break it up with a wooden spoon.
When the chicken turns brown, add garlic and onion to it.
Then season with salt and pepper.
Stir it and cook together for 5 to 6 minutes.
Then add parsley, red pepper flakes, oregano and tomatoes to the skillet.
Mix it well and heat the sauce mixture through.
Remove the pizza from the oven and top with the sauce mixture and cheeses.
Return to oven and bake until golden and bubbly for another 10 to 12 minutes.
Nutrition
Calories:
574
kcal
Carbohydrates:
19
g
Protein:
44
g
Fat:
36
g
Saturated Fat:
16
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
15
g
Trans Fat:
0.1
g
Cholesterol:
149
mg
Sodium:
1306
mg
Potassium:
932
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
1067
IU
Vitamin C:
7
mg
Calcium:
748
mg
Iron:
3
mg
How did this recipe turn out for you?
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