Turbocharged Chicken Parm Pizza | Guest Chef: Chris Roberts | Dome Recipes | Gozney

Bash the chicken to flatten it, but not too thin to keep it juicy.

Make an egg wash with eggs.

Prepare breadcrumbs using panko and mix in grated parmesan cheese.

Coat the chicken thoroughly with the egg wash and breadcrumbs.

Wash hands after handling the chicken.

Heat olive oil in a pan and add chili and garlic to fry.

Pick fresh thyme and add to the pan, sweating it down with the chili and garlic.

Add tomato sauce to the pan and season with salt.

Place the breaded chicken in a cold cast iron pan and put it in the oven on low heat for about five minutes per side.

Baste the chicken occasionally while it cooks, avoiding moving it around to maintain the crust.

Once cooked, remove the chicken and place it on paper to drain excess oil.

Build the pizza by placing mozzarella cheese, the cooked chicken, and splodges of the tomato sauce on top.

Cook the pizza in the dome oven until done.

Finish the pizza with a sprinkle of parmesan cheese.

Equipment Needed

Spice Level:

Allergens