Chicken Parm Pie
Chicken Parm Pie
Directions
- For the cutlet, pound out skinless Mountaire® Chicken Chop™ and portion 6 oz cutlets. Using standard breading procedure, bread and fry with breadcrumbs and allow to rest. Once completely cooled, slice the fried cutlets into strips. This should be done ahead of service and not done a-la-minute.
- Prepare pizza dough and Spicy Vodka Sauce — recipes below.
- To build the pizza, stretch the dough, and top with sauce, pepperoni, cutlet pieces, cheese, and shaved garlic. After baking, finish with fresh basil and parmesan.
Ingredients
- 1 Mountaire® Black Label Chicken Chop™, fresh, boneless, skinless
- 16 oz. pizza dough, (see recipe below)
- 3 oz. Spicy Vodka Sauce, (see recipe below)
- 6 oz. cheese, mozzarella, shredded
- 2 oz. pepperoni
- garlic, shaved, as needed
- basil, fresh, as needed
- cheese, Parmesan , as needed
Pizza Dough
Directions
- Combine ingredients, in order, in the bowl of a mixer. Use the dough hook to mix on medium speed for 10 minutes. Portion into 453 g (16 oz.) balls and allow to rest for 30 minutes. Use immediately. Alternatively, shape and store, refrigerated until ready to use.
Ingredients
- 2025 g. water
- 112 g. oil, olive
- 54 g. sugar
- 41 g. Yeast
- 81 g. salt
- 112 g. whole milk powder
- 3240 g. flour, all-purpose
Spicy Vodka Sauce
Directions
- Combine the ingredients and bring to a simmer. Cool and store for service.
Ingredients
- 1 gal. vodka sauce, prepared
- 1/4 cup + 2 tbsp. chili flakes