Author Topic: Chicken Parm Pizza??  (Read 119 times)

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Offline RG

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Chicken Parm Pizza??
« Reply #-1 on: October 21, 2017, 08:34:44 PM »
I guess you could just as easily call it a pizza with chicken on it but it did taste like Chicken Parm!

I took some chicken tenders and cut them into nugget sized pieces and basically treated them like I would a chicken breast made for chicken parmesan. I had my son do that part, dipped in egg then into a seasoned flour/panko mixture and pan fried. I made up my no cook sauce to serve as the marinara and made up a quick pizza dough. I took the chicken and cut it down into even smaller pieces and tossed that in the sauce. I sauced the skin and topped with a 5 cheese "Italian" cheese blend and then topped with the sauced chicken followed by lots of fresh mozz, a little more shredded cheese and dried basil. I went to 2 stores looking for fresh Basil and couldn't find it so I gave up. I was going to cook it on the keg but ran out of time so into the oven it went.

I must say that it turned out pretty dang good. It would've been better cooked on the Keg or if I wanted to make little personal pies, the UUNI.

These aren't the best pics but you get the gist of it.






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Offline bamabob

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Re: Chicken Parm Pizza??
« on: October 21, 2017, 09:26:23 PM »
I like that idea Jason.  Lots of good flavors going on there.
for fresh basil nothing like going outside and cutting some from the herb garden.  Easy to grow, can be invasive actually.
Rosemary, basil, mint, parsley, all easy to grow and handy to have growing fresh most year 'round.
Sometimes you have to go in a circle to reach your destination.

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Offline HighOnSmoke

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Re: Chicken Parm Pizza??
« Reply #1 on: October 21, 2017, 09:37:11 PM »
Very nice looking pizza!
Mike

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Offline tomcrete1

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Re: Chicken Parm Pizza??
« Reply #2 on: October 22, 2017, 08:30:11 AM »
Awesome Lookin Pizza RG!
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Offline Pappymn

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Chicken Parm Pizza??
« Reply #3 on: October 22, 2017, 10:39:46 AM »
Awesome looking pie! Don't go mint. It takes over. Don't ask me how I know that.


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