Cheesecake Factory Chicken Parm Pizza

This Chicken Parm Pizza is crispy, cheesy, and packed with Italian flavors! Instead of a regular pizza crust, this version uses a crispy chicken base, topped with marinara sauce, fresh mozzarella, and basil. It’s a delicious twist on classic chicken parmesan that’s easy to make at home!

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Ingredients Needed:

• 1 lb chicken breasts (or ground chicken)
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 2 eggs
• 1 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 3 tbsp grated Parmesan cheese
• 1 cup marinara or pizza sauce
• 2 cups fresh mozzarella cheese
• Vegetable or canola oil (for frying)
• Fresh basil (for garnish)

How To Make Chicken Parm Pizza?

1. Prepare the Chicken Crust: Cut the chicken breasts into cubes and blend in a food processor with onion powder, garlic powder, 1 basil leaf, and half of the Italian seasoning until smooth.
2. Shape and Freeze: Line two 8 or 9-inch cake pans with plastic wrap. Divide the chicken mixture between the pans, pressing it evenly to form a crust. Cover and freeze for at least 4 hours.
3. Preheat the Oven: Set your oven to 400°F.
4. Set Up Breading Station: Place flour in one bowl, beaten eggs with the remaining Italian seasoning in another, and breadcrumbs mixed with 1 tbsp Parmesan cheese in the last bowl.
5. Coat the Chicken Crust: Remove the frozen chicken crusts from the plastic. Coat each in flour, dip into the eggs, and cover with breadcrumbs.
6. Fry Until Golden: Heat ½ inch of oil in a frying pan over 350°F. Fry each crust for 3-4 minutes per side until golden brown. Drain on paper towels.
7. Assemble and Bake: Place the fried crusts on a baking sheet. Spread marinara sauce on top, then add mozzarella and the remaining Parmesan.
8. Bake Until Bubbly: Bake for 10 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Sprinkle with fresh basil, slice, and enjoy!

Recipe Tips:

• Use Cold Chicken for the Crust: If fresh chicken is used, chill it before blending. This helps it grind evenly and hold its shape when pressed into the pan.
• Freeze the Crust Firmly: Make sure the chicken crust is completely frozen before breading and frying. If it’s soft, it can fall apart in the oil.
• Don’t Skip the Breading Layers: Fully coat the crust in flour, eggs, and breadcrumbs. This creates a crispy, golden crust that holds up to the sauce and cheese.
• Fry at the Right Temperature: Keep the oil at 350°F. If it’s too hot, the outside will burn before the inside is cooked. If it’s too low, the crust will be soggy.
• Let the Crust Rest After Frying: Place the fried crust on a paper towel for a minute before adding sauce and cheese. This keeps it crispy instead of getting soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Parm Pizza cool down first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Wrap each slice in plastic wrap and put them in a freezer bag. Freeze for up to 2 months.
• Reheat: Set the air fryer to 350°F. Place the pizza inside and heat for 4-5 minutes or until crispy and warm.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 165mg
• Sodium: 980mg
• Potassium: 540mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 42g