This Italian comfort food pairs the menu-popular chicken Parmesan and a Grande East Coast Blend pizza together, then adds the authentic flavor and contemporary menu appeal of Grande Shaved Parmesan for a bold new pizza menu option.
16 oz. Pizza dough ball, slacked
4 oz. (1/2 cup) Marinara sauce
8 oz. Breaded chicken tenders, deep-fried, cut into strips
1/2 oz. (1 tbsp.) Italian Garlic Butter (see recipe)
8 each Basil leaves, fresh, small
2 oz. (1/4 cup) Marinara sauce, warm
4 oz. (1/2 cup) Butter
1 oz. (2 tbsp.) Garlic, fresh, minced
1 oz. (2 tbsp.) Italian seasoning blend, dried
2 tsp. Kosher salt
2 oz. (1/4 cup) Italian parsley, fresh, chopped
Crispy Chicken Parmesan Pizza
Stretch dough to form a 12-inch crust.
Spread 4 oz. marinara sauce over dough leaving a 1-inch border around outer edges; top with 1 oz. Grande Shaved Parmesan, 6 oz. Grande East Coast Blend and 8 oz. breaded chicken.
Bake at 500°F for 10 to 12 minutes in a deck oven, at 450°F for 8 to 9 minutes in an impingement oven or until cheese is melted and crust is golden.
Brush 1 tbsp. Italian Garlic Butter over outer edges of pizza crust. Top pizza evenly with 3/4 oz. Grande Shaved Parmesan and 8 basil leaves. Serve with 2 oz. marinara sauce portioned in a ramekin.
Italian Garlic Butter
Yield: 8 oz. (16 servings)
Heat 4 oz. butter in a small saucepan; add 1 oz. garlic, 1 oz. Italian seasoning and 2 tsp. salt. Heat briefly to infuse flavors. Remove from heat; add 2 oz. parsley and stir to blend.