Recipe · Everything Maker™

Vodka chicken parm pizza

Name: Vodka chicken parm pizza
Yield: 2 servings
Ingredients: 8 oz pizza dough, proofed at room temperature for 2 hours; Olive oil, as needed; 2 Tbsp finely grated Parmesan; ⅓ cup vodka tomato sauce; 2 breaded chicken cutlets, cooked and cut into 1-inch pieces; ½ cup shredded low-moisture mozzarella; Chopped fresh basil, optional

With the creamy tomato sauce of a penne alla vodka and the crisp chicken cutlets from chicken parmigiana, this recipe marries two Italian-American favorites—three if you count the pizza! You can use store-bought vodka sauce and breaded cutlets, or make your own.

Appliance: Everything Maker™
Time: 30 min
Makes: 2 servings

Ingredients

8 oz pizza dough, proofed at room temperature for 2 hours
Olive oil, as needed
2 Tbsp finely grated Parmesan
⅓ cup vodka tomato sauce
2 breaded chicken cutlets, cooked and cut into 1-inch pieces
½ cup shredded low-moisture mozzarella
Chopped fresh basil, optional

You'll need

12" × 16" piece of parchment
Toothpick
Pastry brush

Method

Switch on the Everything Maker and preheat until the green Ready light illuminates, about 5 minutes.
Meanwhile, place the pizza dough on a floured surface and shape it by firmly pressing in the center, working your way out but leaving a 1-to 1½-inch rim untouched.
Continue to pull and stretch the dough into an 11-to 12-inch-diameter circle. The middle should be thin with no air bubbles, and the outer crust should be thick and airy.
Gently transfer the dough to a 12" × 16" piece of parchment.
Using a pastry brush, brush olive oil around the thicker outer crust.
With a toothpick, poke holes all over the thinner center crust, particularly to pop any air bubbles, if necessary. Do not poke the outer crust.
Sprinkle Parmesan all over the crust.
Open the lid. Grasping the parchment by its two short ends, carefully lift the dough and place it onto the hot cooking plate, with the parchment underneath. Close the lid.
Cook until the dough looks drier, but is still pale in color, 5 to 8 minutes.
Open the lid and use the parchment to transfer pizza dough to a flat surface. Close the lid.
Spread the sauce evenly over the center crust and top with the chicken pieces and mozzarella cheese.
Lightly brush the outer crust with olive oil again.
Open the Everything Maker and carefully transfer the pizza and parchment back onto the cooking plate.
Cook until the cheese has melted and the crust is golden brown, 10 to 12 minutes.
Open the lid and carefully use the parchment to transfer the pizza to a cutting board.
Sprinkle with fresh basil, if desired, then slice and serve hot.