We’re an Italian American restaurant. Everyone (us included) comes in all the time not knowing if they want to eat pizza or a sub.
This is truly the ultimate first world problem in America.
But what if we told you that we figured out an answer to this issue? That we found a way for you to have both?
Behold: the stuffed Roman pizza
Have you ever had a pizza with a stuffed crust? There’s nothing like nearing the end of your slice and still having a whole layer of melted cheese to go through.
We’re overachievers when it comes to food, so we took it up a notch. Instead of stuffing the crust of this Shredder pizza with cheese, we chose to stuff it with a whole entire chicken parm.
Yes, it’s possible. Yes, we did it. And yes, it tastes unlike anything you’ve ever had before.
And we got it on video so you can make it at home.
When Would I Stuff A Pizza With Chicken Parm?
This would be the perfect thing to make for the party looming ahead on your calendar you’ve been trying to think up an app for. Your kids will love it, your friends will want the recipe, and it’ll disappear the second you take off the tinfoil.
Without further ado, let us show you how it’s done.
Roman Pizza Dough: We have you covered for some different approaches to making pizza dough. Check out our guide on dough making before you make this dish.
Chicken Cutlets: We fried some up here before making them, and it’s super easy for you to do it yourself. All you do is dredge chicken breasts in flour, then egg wash, then roll in breadcrumbs, salt, and pepper and fry in olive oil until golden brown. You can also buy these pre-made from the supermarket.
Provolone Cheese: For the inside of the pizza.
Grated Mozzarella Cheese: This will be used for the pizza topping.
Pepperoni: We recommend buying a nice, quality stick from the supermarket and slicing the pieces yourself.
Grated Parmesan Cheese: A very vital ingredient in Chicken Parmesan, for obvious reasons.
Jalapeños: Believe it or not, this will go a long way when added to our pepperoni pizza. The tanginess from the vinegar will contrast the sweetness from the honey and savory from the pizza itself. Don’t knock it ‘til you try it!
Marinara Sauce: One jar of your favorite marinara sauce will work just fine. If you’re unsure of which marinara sauce to use, buy one with all natural ingredients made in smaller batches. This will taste the best.
Pizza Sauce: You’ll actually be using two different sauces for this pizza. Just like with the marinara, you can get this jarred at the store too.
Fresh Basil: For garnishing.
Honey: The icing on this masterpiece! This will be drizzled on at the very end.
Bake your favorite pizza dough in the oven. Once it’s out, carefully cut it in half so there’s a top of the dough and a bottom.
Cut your chicken cutlets into strips, and lay them out on the bottom half of the pizza dough. Make sure they’re spread out enough to cover the surface!
Once cutlets are cut and spread out over the dough, top them with some Marinara sauce. It’s important that the sauce goes over the chicken rather than under so that it won’t leak through the bottom of the dough.
Layer the sauce and chicken with provolone cheese all over the top, then top it with some more marinara sauce. Sprinkle some grated parmesan and fresh basil over the chicken, cheese and sauce.
Cover the chicken parmesan with the top layer of the dough, and begin to make your pizza by spreading the pizza sauce over the top layer.
After the pizza sauce is spreaded, load the pizza with mozzarella, pepperoni, and jalapeños (again, don’t knock it ‘til you try it!).
Top the pizza with grated cheese, drizzle with some olive oil, and put it in the oven for about 18 minutes (or until the cheese is golden brown).
Once the pizza is out of the oven, finish it off by drizzling it with some honey. This is the perfect finishing touch, and really blends all of the flavors together. Cut it into pieces for everyone to enjoy, and serve!
Q: I don’t like jalapeños, is there anything else that I can use with this?
A: Banana peppers would also be good on top of this! The key is to have the vinegary flavor for that extra “tang” at the end.
Q: What’s the difference between marinara sauce and pizza sauce? Can I use just one for both the chicken parm and the pizza?
A: The sauces are actually extremely different from each other. Marinara is thick, packed with flavor and made up of crushed tomatoes. Pizza sauce is thinner and made just of tomato paste and herbs and spices. To maximize flavor for this, try using both sauces!
Drink: The only combination better than a sandwich and beer is pizza and beer. Naturally, that’s exactly what we’ll be recommending for you to sip. I think a Sam Adams Cold Snap would taste great with this!
Appetizer: Especially if you’re making this for a party, you can’t go wrong pairing this with our big fat homemade mozzarella sticks.