Chicken Parmigiana Stuffed Pizza

Serves 4

James McCracken, owner


4 large chicken breast tenderloins
2 extra large eggs
Seasoned bread crumbs
8 ounces homemade pasta sauce
1 ½ pounds whole milk and part-skim blended mozzarella cheese (shredded)
1 28-ounce pizza dough ball
1 22-ounce pizza dough ball


Preheat oven to 450°F. Crack eggs into a bowl and add a pinch of parmigiana cheese, salt, black pepper, and whisk. Coat each chicken tenderloin with the egg mixture, and then cover with the bread crumbs. Lightly fry the tenderloins in vegetable oil, then cut into small strips.

Stretch the 28-ounce pizza dough into a 16-inch cast iron pan, making sure the dough overlaps the edge of the pan. Spread the mozzarella blend evenly across the stretched dough. Do the same with the chicken and pasta sauce. Stretch the 22-ounce pizza dough across the top and pinch the edges to be sure it’s sealed all the way around, and poke 4 holes in the top. Bake in the oven for 25 minutes, slice and serve.

Pizza Amore  |  77 Hartford Road, Delran
856-764-4100  |

February 2019
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