This Chicken Parm Pizza with Smoked Mozzarella was pure serendipity! On our way back from the National Zoo, we passed a small Italian Deli, Vace. They had fresh dough and homemade smoked mozzarella in their cooler. They both called to me, as dough and cheese normally does....
Seeing how my RV oven is 1/4 the size of a normal one, I had to adapt my pizza pans accordingly. My full-sized sheet pans that are perfectly seasoned to yield a golden, crispy crust, sadly, would not fit in my new oven. I had to leave those behind and continue on! I know. SO brave!
For each pound of pizza dough I had to whack off 1/4 pound of for my small mini round pans, so the remaining 3/4 pound fit nicely in my quarter-sized sheet pans. My pizzas may be small, but they are still tasty. Sean gets excited for pizza, period - so now having four of them is just pure #PizzaNirvana.
I love smoked cheese; this one was so fresh, the rind was tender and packed full of flavor. You could smell the smokiness through the wrap. I may have done the Hannibal Lecter-fth-fth-fth-fth-fth-fava bean thing while I unwrapped it. It was THAT good...and I was in the privacy of my own home.
Cook up some boneless chicken, chop it, layer it between your pizza sauce and some smoked cheese; you won't be sorry. Especially when you remove it from the oven, browned and bubbly.
Chicken Parm Pizza With Smoked Mozzarella
To make this you will need:
2 pounds boneless chicken, cooked and chopped
2 pounds pizza dough (see below)
1 1/2 pounds smoked mozzarella
28 oz pizza sauce (see below)
1/2 tsp garlic powder, divided
Preheat oven to 425º. Roll out the dough, add onto a greased pizza pan/s. Layer sauce, chicken, then cheese. Sprinkle the garlic powder over the top of the cheese. Bake 20-25 minutes, or until the crust is golden brown and crispy.
Please visit my LINK PARTY page to see where I have shared this post.