Chicken Piccata Parmesan Pizza
A delicious fusion pizza that combines tender chicken cooked in a bright lemon-caper piccata sauce with savory Parmesan and melty mozzarella cheese on a crisp pizza crust. Perfect for weeknight dinners or entertaining guests, this pizza brings together fresh Italian flavors in an easy-to-make dish.
Equipment
- Oven
- Baking sheet or pizza stone
- Skillet
- Mixing bowls
- Rolling Pin
- Knife and cutting board
- Measuring Cups and Spoons
- Spatula or tongs
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced or pounded
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tablespoons capers, drained
- 1/4 cup dry white wine or chicken broth
- Salt and freshly ground black pepper, to taste
- 1 pizza dough ball (store-bought or homemade, approx. 12-inch)
- 1 cup shredded fresh mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1-2 cloves garlic, minced (optional)
- Fresh parsley, chopped (for garnish)
- Olive oil, for brushing dough and drizzling
- Optional: crushed red pepper flakes, lemon zest for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook chicken until golden and almost cooked through (about 3-4 minutes per side). Remove from pan and set aside.
- Make Piccata Sauce: In the same skillet, add white wine (or broth) and lemon juice, scraping up browned bits. Add capers and butter, stirring until butter melts and sauce thickens slightly. Return chicken to skillet, toss to coat in sauce, then remove from heat.
- Preheat Oven: Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Prepare Dough: Roll out pizza dough on a floured surface to about 12 inches. Transfer to parchment-lined baking sheet or pizza peel if using a stone.
- Assemble Pizza: Lightly brush dough with olive oil or a thin layer of piccata sauce. Evenly distribute chicken pieces with sauce over dough. Sprinkle mozzarella cheese, then top with Parmesan.
- Bake: Bake for 10–12 minutes, until crust is golden and cheese is bubbly and lightly browned.
- Garnish & Serve: Remove pizza from oven. Sprinkle with fresh parsley and, if desired, lemon zest and crushed red pepper flakes. Drizzle with a little olive oil before slicing.
Notes
- Avoid soggy crust: Use piccata sauce sparingly; too much moisture can weigh down the dough.
- Cheese blend: Adjust mozzarella to Parmesan ratio for preferred cheesiness and sharpness.
- Make ahead: Cook chicken and sauce up to 1 day before, then assemble pizza just before baking.
- Substitutions: Use gluten-free dough or cauliflower crust for dietary needs; chicken thighs can replace breasts for juicier meat.
- Storage: Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispiness.