Ingredients
1 tbsp. butter
2 cloves garlic, minced
1 1/2 c. heavy cream
1/2 c. freshly grated Parmesan cheese, divided
Crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 lb. thin chicken cutlets
Vegetable oil, for brushing
Cornmeal, for dusting
1 lb. store-bought pizza dough, divided in half
1/2 small red onion, finely chopped
2 c. shredded mozzarella
Freshly sliced green onion, for serving
Preparation
Step 1In a small saucepan over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour cream into garlic butter and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until liquid is reduced by half, about 15 minutes. Step 2Stir in ¼ cup of Parmesan and a pinch of red pepper flakes. Season with salt and pepper and remove from heat.Step 3Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and cook, working in batches if necessary, until chicken is cooked through, flipping halfway through, about 1 to 2 minutes per side. Transfer chicken to a cutting board. Using a fork and knife, thinly slice chicken into strips. Step 4Preheat oven to 500°. Cut two pieces of parchment to fit a large rimmed baking sheet. On a work surface, sprinkle one piece of parchment with a thin layer of cornmeal. Working with one ball of dough at a time, roll into a 1/4"-thick round and transfer to a baking sheet. Step 5Spread half the cream sauce over each pizza, leaving a ½" border on the edge. Add half the sliced chicken, half the red onion, half the mozzarella, and half the remaining ¼ cup Parmesan on one pizza. Repeat with remaining pizza dough and toppings. Step 6Bake, one pizza at a time, until crust is golden and cheese is melty, about 15 minutes. Step 7Garnish with green onions and more red pepper flakes and serve immediately.
Made it? Let us know how it went in the comment section below!
