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Easy Kosher Chicken Parmesan Pizza With Crispy Crust - Italian-Jewish recipe
I've been making pizza at home for years, but it took me a while to figure out how to make a proper kosher chicken parmesan pizza. The challenge isn't just getting the flavors right. It's creating that crispy crust and getting the chicken perfectly seasoned without any dairy. This recipe uses a simple trick I learned from watching Italian bakers. You brush the dough with olive oil and sprinkle it with coarse salt before adding toppings. The oil creates a barrier that keeps the crust from getting soggy, and the salt gives you those little bursts of flavor in each bite. For the chicken, I pound it thin and coat it in seasoned breadcrumbs mixed with a bit of olive oil. It gets crispy in the oven without any frying. The sauce is where things get interesting. Instead of regular tomato sauce, I use a chunky marinara with extra herbs and a pinch of red pepper flakes. It's got more personality than plain sauce and holds up better under the chicken pieces. I also add some fresh basil right at the end so it doesn't get wilted during baking. This pizza works great for Friday night dinner when you want something different but still satisfying. I usually serve it with a simple green salad dressed with lemon and olive oil. The acidity cuts through the richness of the chicken and helps balance the meal. You can prep the chicken earlier in the day and just assemble everything when you're ready to bake.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water 110°F
  • 3 cups all-purpose flour plus extra for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Chicken and Coating
  • 1 pound boneless chicken breasts pounded to 1/2 inch thick
  • 1 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil for coating
Pizza Toppings
  • 1 cup marinara sauce chunky style
  • 2 tablespoons olive oil for brushing
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons fresh basil leaves torn
  • 1 tablespoon dried oregano

Method
 

Make the Dough
  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
Prepare the Chicken
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Set up three shallow dishes: flour in one, beaten eggs in another, and panko mixed with garlic powder, oregano, salt, and pepper in the third.
  3. Dredge each chicken piece in flour, dip in eggs, then coat thoroughly with seasoned panko. Place on prepared baking sheet.
  4. Drizzle chicken with olive oil and bake for 15-18 minutes until golden and cooked through (165°F internal temperature). Let cool, then slice into strips.
Assemble and Bake Pizza
  1. Punch down risen dough and roll out on a floured surface to fit a 12-14 inch pizza pan or baking sheet.
  2. Transfer dough to pan and brush entire surface with olive oil, then sprinkle with coarse sea salt.
  3. Spread marinara sauce evenly over the dough, leaving a 1-inch border for the crust.
  4. Arrange sliced chicken pieces over the sauce and sprinkle with red pepper flakes if using.
  5. Bake for 12-15 minutes until crust is golden brown and crispy on the bottom.
  6. Remove from oven and immediately top with torn basil leaves and dried oregano. Let cool for 5 minutes before slicing.

Notes

The key to crispy crust is brushing with olive oil before adding sauce. This creates a barrier that prevents sogginess. You can make the dough up to 2 days ahead and refrigerate it. Let it come to room temperature before rolling. Leftover pizza keeps in the fridge for 2-3 days and reheats well in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.