Chicken Parm Pizza with Fresh Mozzarella and Basil

Chicken Parm Pizza with Fresh Mozzarella and Basil

This reimagined version of the famous Quality Italian chicken parm pizza swaps a traditional crust for a golden baked chicken base, topped with rich marinara, creamy fresh mozzarella, and fragrant basil. It’s a show-stopping dish that combines comfort and elegance, perfect for sharing with friends or recreating the restaurant experience at home.

Ingredients (Serves 3–4):

For the Chicken Crust:

  • 1 lb ground chicken
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs (panko preferred)
  • 2 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Olive oil spray

For the Toppings:

  • 1 cup marinara sauce (preferably San Marzano style)
  • 8 oz fresh mozzarella, thinly sliced
  • ½ cup grated Parmesan cheese
  • Fresh basil leaves, torn or whole (about ½ cup)
  • Red pepper flakes (optional)

For Serving (Optional):

  • 2 cups arugula
  • 1 tablespoon extra virgin olive oil
  • ½ lemon, juiced
  • Pinch of kosher salt

Directions:

Preheat the oven to 400°F (204°C) with a rack in the center. Line a rimmed baking sheet with parchment paper (or spray generously with nonstick spray).

In a mixing bowl, combine the ground chicken, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, onion powder, salt, and black pepper. Stir until evenly incorporated. Transfer the mixture to the prepared baking sheet and press it into a large oval or circle, about ½ inch thick, resembling a pizza crust. Lightly spray the surface with olive oil.

Bake for 20–25 minutes, until the crust is firm, cooked through, and golden at the edges. Remove from the oven and let it rest for 2–3 minutes.

Spread the marinara evenly over the crust. Layer the fresh mozzarella slices on top and sprinkle with the Parmesan. Return to the oven and bake for 10–12 minutes, until the mozzarella melts and develops golden spots. Let rest for 5 minutes before slicing.

Scatter fresh basil over the pizza just before serving. For a restaurant-style finish, toss the arugula with olive oil, lemon juice, and a pinch of salt, then pile it on top of the pizza. Add red pepper flakes if desired.

Serving Suggestions and Tips:

  • Serving Size: Serves 3–4 as a main dish.

  • Wine Pairing: A glass of Chianti or another medium-bodied Italian red pairs beautifully with the richness of the chicken and cheese.

  • Make Ahead: The chicken crust can be baked in advance and refrigerated. Just add sauce, cheese, and bake again before serving.

  • Variations: Add thin slices of prosciutto or pepperoni before baking for extra flavor.

  • Leftovers: Store refrigerated in an airtight container. Reheat in a 375°F (190°C) oven for 10–12 minutes until hot and crisp.


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