High-Protein Chicken Parm Pizza

If you're looking for a surprisingly high-protein upgrade for your pizza, then check out this chicken Parm pizza with a baked ground chicken base.

Yield

Time

40 minutes

Rating

—

Ingredients

1 lb. ground chicken

3/4 c. freshly grated Parmesan, divided

1/2 tsp. Italian seasoning

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

1/4 c. marinara sauce

1/2 c. freshly shredded mozzarella

Red pepper flakes, for serving (optional)

Basil leaves, for garnish

Instructions

Step 1

Preheat oven to 400º and line a large baking sheet with parchment paper. In a large bowl, stir together ground chicken, 1/2 cup Parmesan, Italian seasoning, and garlic, and season with salt and pepper.

Step 2

Spray prepared baking sheet cooking spray. Form chicken mixture into a large round crust, about 1/2” thick.

Step 3

Bake until chicken is cooked through and golden, 20 to 22 minutes. Remove from oven and heat broiler.

Step 4

Spread a thin layer of marinara sauce, leaving a small border around the circumference of the pizza. Top with mozzarella and broil until cheese is melty, 3 to 4 minutes. Garnish with remaining 1/4 cup Parmesan, red pepper flakes if using, and fresh basil.

Recently Added

Fettuccine Alfredo

By Alex Witchel

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it — it’s glorified macaroni and cheese, really — but it is delicious and deeply satisfying. (Fun fact: Jackie O. was a fan.)

15 min

Trending Recipes

High-Protein Chicken Parm Pizza

Byketo

If you're looking for a surprisingly high-protein upgrade for your pizza, then check out this chicken Parm pizza with a baked ground chicken base.

Yield

Time

40 minutes

Rating

—

Ingredients

1 lb. ground chicken

3/4 c. freshly grated Parmesan, divided

1/2 tsp. Italian seasoning

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

1/4 c. marinara sauce

1/2 c. freshly shredded mozzarella

Red pepper flakes, for serving (optional)

Basil leaves, for garnish

Instructions

Step 1

Step 2

Spray prepared baking sheet cooking spray. Form chicken mixture into a large round crust, about 1/2” thick.

Step 3

Bake until chicken is cooked through and golden, 20 to 22 minutes. Remove from oven and heat broiler.

Step 4

Recently Added

Fettuccine Alfredo

By Alex Witchel

15 min

Trending Recipes

Hong Kong Egg Tarts

By Food Network Kitchen

Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Pecan Cream Pie

By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Garlic Butter Chicken Parm Sandwich

By Lalada.

Crispy breaded chicken cutlets layered with marinara and melted cheese, served on garlic-butter-toasted rolls. A comforting, easy sandwich with rich garlic butter, melty mozzarella (or provolone) and a sprinkle of Parmesan.

35 min

Cheesy Beef Pockets

By Iram Mansoor

Savory, melty beef and cheese folded into crispy baked tortilla pockets — great for a quick dinner or party snack. Spiced ground beef with bell pepper and optional Serrano gives these pockets a bold, comforting flavor.

50 min

Baghrir (Semolina Pancakes With Date Syrup and Yogurt)

By Zainab Shah

Thicker and spongier than a crepe and thinner and lighter than a pancake, baghrir is a staple across countries in North Africa, and particularly comforting when enjoyed for breakfast during Eid. Baghrir is made with fine semolina, flour, yeast, salt and sugar, blended with warm water to make a batter and allowed to ferment and gather airiness and tang. When the creamy batter is poured into a hot pan, tiny craters open up one by one across its surface — the process is almost mesmerizing. It makes sense that baghrir is never flipped; the holes serve as receptacles for any sticky, sweet richness the moment calls for. Typically drizzled with a mix of melted butter and honey, this version calls for date syrup (homemade or store-bought) and salted yogurt which add a delicious complexity and balance. The toppings may vary but the spirit remains the same: a bubbled, honeycombed delight meant to hold sweetness.

40 min

High-Protein Chicken Parm Pizza

By keto

If you're looking for a surprisingly high-protein upgrade for your pizza, then check out this chicken Parm pizza with a baked ground chicken base.

40 min

Tofu and Green Beans With Chile Crisp

By Sam Sifton

I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.

30 min

Parker House Rolls

By The Fannie Farmer Baking Book

Soft, buttery, golden brown Parker House rolls are a classic. Learn how to make the iconic folded dinner rolls with tips for shaping, and make-ahead prep.

Taco Salad

By Sohla El-Waylly

This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.

35 min

Chicken Afritada

By JOCELYN

A warm, tomato-based Filipino chicken stew simmered with potatoes, carrots, and bell peppers. Comforting and family-friendly, it’s best served hot with steamed rice to soak up the savory-tangy sauce.

1 hr

Lemon Risotto Recipe

By Emily Dingmann of myeverydaytable.com

Let me show you how to make this lemon risotto recipe at home! It's restaurant quality, but the method is easy and it's ready in 30 min.

25 min