Chicken Parm Pizza

Set up a station for breading the chicken with three separate containers: one for the beaten eggs, one for the breadcrumbs, and one for the flour. Then, whisk the chipotle powder, salt, and black pepper into the flour until evenly combined.

Coat the chicken in flour, egg, then breadcrumbs. Make sure to coat the chicken thoroughly in each, and let any excess egg drip off the chicken before transferring it to the breadcrumbs.

Heat a quarter inch of oil in a cast iron or other heavy bottomed pan over medium-high heat.Once hot, fry the chicken until it's golden brown on both sides, about 2 to 3 minutes per side. Transfer the cooked chicken to a cutting board to rest. Cut into half inch strips before putting on the pizza.

Preheat the oven to 550 degrees.

Lightly flour a 14-inch pizza pan and your hands. Working on the pan, stretch the pizza dough into a large circle roughly the size of the pan, gently pushing and pulling from the center outwards.

Evenly spread the pizza sauce onto the dough, leaving about a quarter-inch of space around the edge for the crust.

In a small bowl, combine shredded mozzarella and 1/2 cup shredded parmesan cheese. Gently toss with your hands, then sprinkle over the pizza.

Top the pizza with the sliced chicken cutlets, then sprinkle the remaining 2 tablespoons shredded parmesan cheese over the chicken.

Bake for 7 to 9 minutes, or until crust is crisped and cheese is bubbly and golden brown.

Let pizza cool for at least 2 minutes before transferring to a large cutting board. Slice and serve immediately.