I love having pizza dough stocked in our freezer. Just throw it in the fridge in the morning and it’s thawed and ready to shape for dinner in the evening. Even better is having pizza toppings ready to toss on for a quick meal. Such is the case with this pizza. As Josie suggested when she created this chicken parmesan one night, this pizza is perfectly simple when you have leftover chicken. Combine the chicken with a some marinara, mozzarella and parmesan for a delicious weeknight meal.
- 1 pizza crust dough (homemade or store-bought)
- cornmeal , for sprinkling
- olive oil
- garlic salt (optional)
- 1/2 to 3/4 cup marinara sauce
- 1 cup chopped cooked chicken
- 1 1/2 cups shredded mozzarella cheese
- 1/4 to 1/2 cup freshly grated Parmesan cheese
- 2 Tablespoons chopped fresh basil (optional)
Preheat the oven to between 400 to 500 degrees F, depending on the pizza crust recipe you're using. (If using my pizza dough recipe, heat the pizza stone in the 500-degree oven and allow to preheat for 30 minutes.)
Shape the dough to a large round (about 12 to 13 inches) on top of parchment paper or a pizza peel dusted with cornmeal, or in a pizza pan if using another dough recipe. Brush the middle and edges with olive oil and sprinkle with garlic salt (optional). Spread a layer of marinara on top, then sprinkle with the chicken, mozzarella and Parmesan. Carefully transfer the pizza to the oven (on the hot stone if using my dough recipe) and bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted.
Remove from the oven and let stand for 5 minutes before cutting and serving. Sprinkle with basil for garnish.
Source: Adapted from Pink Parsley