Chicken Parm Pizza

Crispy chicken cutlets, four cheeses, and sauce spooned on top. Chicken parm and pizza, finally living together.

Time: 8 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 3 | Published: 2026-07-24

Chicken parm is already perfect. Pizza is already perfect. This is what happens when you stop choosing.

The build is upside down from a normal pie, and that's the trick: cheese goes down FIRST (shredded mozz and provolone), then the diced crispy cutlets, then fresh mozzarella, then the sauce gets spooned on top in healthy dollops. Sauce-on-top keeps the cutlets crisp instead of steaming them soggy, same logic as a Detroit pie.

Make the cutlets ahead or while the oven preheats, use my herby pizza sauce, and finish with basil and a snowfall of Parmigiano. It eats like the best chicken parm sub you've ever had, in slice form.

Ingredients

Ingredients

Pizza Sauce

Directions

  1. Preheat your oven to 500-550 degrees on the convection setting for an hour.
  2. Make your chicken cutlets while the oven preheats or ahead of time. See attached sub-recipe. Any crispy chicken cutlet recipe works here.
  3. Stretch your dough to 14-16 inches. I used my 24 hour dough recipe for the dough in the video with several variations you can find on the attached sub-recipe. Or use whatever dough recipe you'd like!. Any of my dough recipes work.
    You'll know it's right: Cutlets should be golden, crisp, and fully cooked before they go anywhere near the pizza, the oven bake is for melting and marrying, not cooking chicken.
  4. Evenly spread the shredded mozzarella and provolone cheese. 1 ½ cups shredded low moisture whole milk mozzarella, 4 slices of provolone cheese
  5. Next, lay down your diced chicken cutlets. Diced chicken cutlets
  6. Then chunks of fresh mozzarella. ½ ball of fresh mozzarella
  7. Apply healthy spoonfuls of your pizza sauce. I recommend the herby sauce which I have attached in the sub-recipes. My herby pizza sauce is the one.
    You'll know it's right: Spoonfuls of sauce ON TOP, spaced out, not spread. Full coverage steams the cutlets; dollops keep them crisp between jammy sauce pockets.
  8. Sprinkle Pecorino on top.
  9. Optional olive oil around the crust for a darker color.
  10. Then into the oven for 8 minutes.
  11. Let the pizza cool on a cooling rack for two minutes then cut into 8 slices.
    You'll know it's right: Rest 2 minutes on a rack before the 8-slice cut, the cheese needs a moment to set so the cutlet pieces don't slide.
  12. Finish with fresh parmigiana and basil. Enjoy!

Troubleshooting

Cutlets went soggy

Sauce was spread over them instead of dolloped on top. Spoonfuls, spaced out, on top. The exposed cutlet edges between sauce pockets are what stay crisp through the bake.

Chicken was dry

Cutlets overcooked before the bake. Cook cutlets just to done, they get 8 more minutes at 500°F+. Dice them slightly larger than bite-size so they stay juicy.

Cheese base burned at the edges

Cheese spread onto the rim. Keep the cheese layer inside the rim line. The exposed crust needs to brown on its own timeline.

Pizza was too heavy in the center

Overloaded the middle. Distribute cutlets evenly with real gaps. This pie carries a lot, balance the load or the center can't crisp.

Tasted good but not like chicken parm

Skipped the finishing layer. Pecorino before the bake, Parmigiano and fresh basil after. That combination is the parm signature.

Nutrition (2 slices (1/4 of a 14-inch pie)): 420 calories, 28g protein, 38g carbs, 17g fat.