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Chicken Parm Pizza
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A giant, fried chicken parmesan patty is the crust for this over-the-top pizza.
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teaspoons italian seasoning
cups Italian seasoned breadcrumbs
vegetable oil, for frying
cup marinara sauce
green bell pepper
Line the inside of a 10-inch springform pan with plastic wrap.
Mix the Italian seasoning, onion powder, garlic powder, salt, pepper and paprika together in a bowl. Add the ground chicken and mix to combine.
Spray your hands with nonstick spray and press the mixture into an even layer in the prepared pan. Fold plastic over to cover and freeze until solid, 6 hours to overnight.
Add the flour and garlic powder to a sheet pan and mix to combine.
Add the panko and bread crumbs to another sheet pan and mix to combine.
Beat the eggs with water and add to a sheet pan.
Add about 1 inch of oil to 12-inch cast iron skillet and attach a thermometer. Heat to 375°F.
Preheat the broiler.
Unwrap the chicken disk. Dredge in the flour, then egg, then breadcrumbs.
Carefully add the coated chicken to the oil. The oil will drop significantly, but try to keep the heat around 300°F Fry for 3-4 minutes per side, carefully flipping over with tongs.
Drain on a paper towel lined sheet tray.
Transfer the patty to a wire rack on top of a sheet pan. Spread the marinara sauce over, sprinkle with the mozzarella and the grated parmesan. Top with your favorite pizza toppings.
Broil for 1-2 minutes until the cheese is melted and bubbly.
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