Chicken Parm Pizza | Anything With Alvin

Cube 3 pounds of boneless chicken thighs and place in a food processor with seasonings: 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.5 teaspoon crushed red pepper flakes, salt and pepper to taste. Blend until a paste forms.

Transfer the chicken mixture onto a tray with flour and shape into a disc about 1 foot in diameter. Freeze for 1-2 hours until firm.

Saute 3 garlic cloves and 1 small onion (chopped) in 2 tablespoons of olive oil until they develop color.

Add 1 28-ounce can of crushed tomatoes and some red pepper flakes to the pan. Cook until simmering.

Add fresh basil leaves, blend the sauce with an immersion blender until smooth, and season with salt, pepper, and 1 tablespoon of brown sugar.

Toast 2 tablespoons of red chili flakes in a pan, then add honey and simmer until it bubbles and turns a deep red hue. Strain and add some toasted chili flakes back into the honey.

Mix together 4 ounces of grated provolone cheese, 4 ounces of grated whole milk mozzarella, 1 ounce of grated Pecorino, and 1 ounce of grated Parmesan in a bowl.

Prepare an egg and dredging station with 1 dozen whisked eggs, flour, and Italian breadcrumbs in separate pans.

Dredge the frozen chicken disc in flour, then dip in the egg, and coat with breadcrumbs.

Heat oil in a large pan to 350°F. Carefully slide the chicken disc into the oil and fry until golden brown on all sides, pressing down to pop air bubbles as needed.

Remove the fried chicken disc and drain on a paper towel-lined sheet tray, then transfer to a wire rack.

Spread tomato sauce over the chicken disc, then generously add the cheese blend, spreading it close to the edges.

Broil the chicken parm pizza until the cheese is bubbly and golden brown, about 5 minutes.

Transfer to a tray, cut into 8 slices, top with fresh basil, and drizzle with hot honey before serving.

Equipment Needed

Spice Level:

Allergens