Chicken Parmesan Pizza #SundaySupper

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Chicken Parmesan Pizza tastes just like the classic Italian dish typically served over pasta, but I'm putting it on pizza dough today! From the fresh breadcrumbs to the homemade tomato sauce, this pizza is layered with fabulous Italian tastes for maximum flavor!

Today, the #SundaySupper Tastemakers are partnering with Gallo Family Vineyards in honor of National Pizza Month! That's right! October is not just for pumpkins! It is National Pizza Month here in the US, and we are sharing our favorite pizza recipes and wine pairings to celebrate this tastiest of months. Be sure to scroll down past my recipe to visit all of the #SundaySupper pizza recipes.

I don't know about you, but I don't need a special month for pizza! Pizza is a regular in this household. Back in the BC (before child) years, Don and I had our favorite pizza spot we would visit regularly. You know you're a regular when they greet you by name as soon as you walk in the door! Yep! We love our pizza! These days we prefer to make it at home and love coming up with exciting new pizza creations like this Chicken Parmesan Pizza inspired by my mom's favorite meal and my Skillet Chicken Parmesan Recipe.

Scroll down past my photo tutorial if you prefer the list of ingredients and directions all in one place.

This recipe is fairly easy to make, especially if you have a great place to pick up some pizza dough. My local grocery store makes fresh pizza dough and even rolls it for you!

I used to make my own pizza dough until my store started offering it fresh in the bakery. The first time I tried it, I was hooked! The dough is always perfect and such a wonderful time saver! Sometimes local pizza shops will sell dough, too, so if you're grocery store doesn't offer it, ask at your favorite pizza shop. It's worth a try :) 

For best results, pick up the dough the same day you are going to make the pizza. Spray a 16" round pizza tray with cooking spray, and lay the dough down on the tray. If it is too small to fill the whole tray you can hold the dough at the edge and work around it allowing it to stretch out until it is the size of your tray. Set the dough aside while you prepare the toppings. This gives it a little time to rise. Rising is not necessary, but it does make a thicker pizza crust, and I'm ALL about the thick crust :)

While the dough is resting, prepare the breadcrumbs. I use a small piece of a french baguette. I usually grab about a 1/4 of the loaf, which makes more than I need for the pizza, but I freeze the extra for later use. Break the bread into pieces and put it in the bowl of a food processor with 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Pulse until you have crumbs.

Toast the crumbs in a skillet over medium heat with 1 tablespoon of olive oil until nicely browned. Remove from skillet and set aside and reserve for topping the pizza.

Up the heat to mid-high and add a tablespoon of olive oil in the same skillet. Place the ground chicken in the skillet to brown. I like to place it in the skillet all in one piece...

and leave it there for about 4-5 minutes to get a nice sear on the outside. It's so difficult to get a good sear on ground meat, and this is the best way I've found to do it so far. There's all kinds of delicious flavor in that brown y'all!!

Once the chicken is nicely browned on the one side, flip it over and add 1/4 cup chopped onions with 1 teaspoon freshly minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Notice how in this recipe I have you season the breadcrumbs as well as the chicken and the sauce. Instead of just focusing on the sauce, which is usually the star of the show, we are layering the flavors to achieve the best results.

TIP: I make a pound of ground chicken and freeze half of it to make another pizza or to use in chili or some other dish.

Then break up the chicken into very small pieces and cook through until no longer pink. Once the chicken is cooked thoroughly, remove it from the skillet and reserve for topping the pizza.

Preheat the oven to 400°F.

To make the sauce, deglaze the pan with 1/4 cup red wine and reduce the heat to medium. Scrape up any browned bits from the bottom of the pan and add 1 tablespoon diced onions and 1 tablespoon minced garlic. Cook for about 30 seconds and add the diced tomatoes, 2 tablespoons freshly chopped basil, a teaspoon of kosher salt, and 1/2 teaspoon of pepper.

Allow the tomatoes to cook down for about 7-10 minutes. When the tomatoes soften, use the back of a wooden spoon to smush them into sauce. 
Carefully pour the sauce into a blender and, with a kitchen towel on top of the blender, blend on low until the tomatoes are pulverized into a thick sauce.

While the tomatoes are cooking down, prick the pizza dough all over with a fork and brush it with olive oil. Bake in the preheated oven for 10 minutes until just starting to brown.

Once the sauce and the dough are ready, start assembling the pizza by pouring most of the sauce on top of the lightly browned crust. Reserve about 1 cup of pizza sauce for serving with the pizza later.

Top the sauce with 1/4 cup Parmesan cheese, 1/2 of the cooked chicken mixture, 2 cups mozzarella cheese, and about 1 cup toasted breadcrumbs...

Cook the pizza in the preheated oven for 10 minutes until the cheese is melted and the crust is browned to your liking. Heat up the reserved sauce to serve with the pizza and enjoy with Gallo Family Vineyards Merlot

If you prefer a white wine, I recommend Gallo's Riesling. It is one of my faves!

Visit the store locator to find Gallo Family Wines in your area, and join me in following Gallo Family Vineyards on Social Media

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Chicken Parmesan Pizza

By Life Tastes Good
Published 10/04/2015

Ingredients

• 1 lb pizza dough
• cooking spray
• 1 tablespoon olive oil
• 1/4 French Baguette, torn into pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 1 lb ground chicken
• 1/4 cup diced yellow onion
• 1 teaspoon freshly minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup red wine (whatever you have on hand is fine)
• 1 tablespoon diced yellow onion
• 1 tablespoon freshly minced garlic
• 2 lbs Roma tomatoes, diced
• 2 tablespoons freshly chopped basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup Parmesan cheese, shaved or shredded
• 2 cups mozzarella cheese, shredded
• 1 tablespoon chopped fresh basil for garnish

Instructions

1. Preheat the oven to 400° F.
2. Spray a 16" pizza tray with cooking spray and lay pizza dough on the tray. Set aside until ready to use. Click here to see the pizza tray I use.
3. Put bread pieces in the bowl of a food processor with 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Pulse until you have crumbs.
4. Toast the crumbs in a skillet over medium heat with 1 tablespoon of olive oil until nicely browned. Remove from skillet and set aside and reserve until ready to top the pizza.
5. Up the heat to mid-high and add a tablespoon of olive oil in the same skillet. Place the ground chicken in the skillet all in one piece and leave it there for about 4-5 minutes to get a nice sear on the outside.
6. Once the chicken is nicely browned on the one side, flip it over and add 1/4 cup chopped onion with 1 teaspoon freshly minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. break up the chicken into very small pieces and cook through until no longer pink. Once the chicken is cooked thoroughly, remove it from the skillet and reserve for topping the pizza. TIP: I make a pound of ground chicken, but this recipe only uses 1/2 a pound. I freeze the other half to make another pizza or to use in chili or some other dish.
7. To make the sauce, deglaze the pan with 1/4 cup red wine and reduce the heat to medium. Scrape up any browned bits from the bottom of the pan and add 1 tablespoon diced onion and 1 tablespoon minced garlic. Cook for about 30 seconds and add the diced tomatoes, 2 tablespoons freshly chopped basil, a teaspoon of kosher salt, and 1/2 teaspoon of pepper. Allow the tomatoes to cook down for about 7-10 minutes. When the tomatoes are softened, use the back of a wooden spoon to smush them into a nice sauce.
8. Carefully pour the sauce into a blender and, with a kitchen towel on top of the blender, blend on low until the tomatoes are pulverized into a thick sauce.
9. While the tomatoes are cooking down, prick the pizza dough all over with a fork and brush it with olive oil. Bake in the preheated oven for 10 minutes until just starting to brown.
10. Once the sauce and the dough are ready, start assembling the pizza by pouring most of the sauce on top of the lightly browned crust. Reserve about 1 cup of pizza sauce for serving with the pizza later.
11. Top the sauce with 1/4 cup Parmesan cheese, 1/2 of the cooked chicken mixture (freeze the other half for another use), 2 cups mozzarella cheese, and about 1 cup toasted breadcrumbs.
12. Cook the pizza in the preheated oven for 10 minutes until the cheese is melted and the crust is browned to your liking. Heat up the reserved sauce to serve with the pizza and enjoy!

Yield: 8 Servings
Prep Time: 30 mins.

Cook time: 10 mins.
Total time: 40 mins.

Tags: Chicken Parmesan Pizza, Italian, Homemade, Fresh, Breadcrumbs, Tomato Sauce, Pizza Dough, National Pizza Month, Wine, #SundaySupper


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Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards. Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.

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