Pizza Today - July 2019 - 18
Tony's Trending Recipe
TONY GEMIGNANI
Chicken Parm Pizza
Four years ago, I started a fundraising
event with the San Francisco Giants. Baseball players Brandon Belt, Joe Panik and I
created two 20-inch pizzas that would be
sold by the slice. For each slice sold we
donated $1. Joe Panik is from New York
and mentioned to me that he hadn't come
across a Chicken Parm Pizza on the West
Coast. I explained to him that it's a pizza
that's not very common in California, but
that we could definitely make one for him.
Well, it turned out to be a huge hit! In
fact, it has raised nearly $50,000 for the
George Mark Children's House. So, with
that said, I thought you might want to give
it a try as a limited-time offering on your
menu.
Experiment with it and see how it does
in your shop!
26-32-ounce pizza dough
14-16 ounces whole-milk sliced mozza1 8 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 9
rella cheese
16 ounces toasted bread
1 ounce parsley, finely chopped
11-13 ounces tomato sauce
6 ounces chicken breast (see prep and
additional ingredients below)
Pinch of chopped garlic (½ teaspoon)
Grated Parmesan cheese
Oregano
Olive oil
Salt and pepper
Shaved Parmigiano (optional)
1 pound flour
6 ounces buttermilk
Chicken Parmigiana preparation:
Ground toasted bread with parsley and
a heavy pinch of salt and pepper.
Take your chicken, butterfly it and slightly
pound it thin. Then dredge it in flour and
buttermilk.
Transfer chicken into the breadcrumb
JOSH KEOWN
mixture. Place chicken on a lightly oiled
half sheet pan and par-bake at 550 F for
5 minutes. Then fry the chicken for 3
minutes at 375 F.
Pizza preparation:
Shape and stretch your dough into an
18- or 20-inch circle. This is a "sauce on
top pizza," otherwise known as an "upside
down pizza." Add your ingredients in this
order: sliced mozzarella, tomato sauce
and garlic.
Place pizza into your oven. While the
pizza is cooking, fry 1 piece of chicken.
Once fried, carefully cut into thin strips
and set aside. When the pizza is finished,
remove it from the oven and cut into
desired slices.
Once cut, place your chicken over the
top of your pizza, finish with a heavy
amount of grated Parmesan, oregano,
olive oil, salt and pepper. At this time you
can add the optional shaved Parm. Serve!
http://www.PIZZATODAY.COM
Pizza Today - July 2019
Table of Contents for the Digital Edition of Pizza Today - July 2019
Pizza Today - July 2019
Commentary
Contents
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Digital Menu Boards
Antipasto
Trending Craft Sodas
Leveraging Technology
New Store Considerations
Young Entrepreneur of the Year: Mitch Rotolo, Jr., Rotolo’s Craft & Crust, Baton Rouge, La
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - July 2019 - CT1
Pizza Today - July 2019 - CT2
Pizza Today - July 2019 - Pizza Today - July 2019
Pizza Today - July 2019 - Cover2
Pizza Today - July 2019 - Commentary
Pizza Today - July 2019 - 4
Pizza Today - July 2019 - 5
Pizza Today - July 2019 - Contents
Pizza Today - July 2019 - 7
Pizza Today - July 2019 - Contributors
Pizza Today - July 2019 - 9
Pizza Today - July 2019 - Expo Spotlight
Pizza Today - July 2019 - 11
Pizza Today - July 2019 - @ Pizza Today
Pizza Today - July 2019 - 13
Pizza Today - July 2019 - Conversation
Pizza Today - July 2019 - 15
Pizza Today - July 2019 - Man on the Street
Pizza Today - July 2019 - 17
Pizza Today - July 2019 - Tony’s Trending Recipe
Pizza Today - July 2019 - 19
Pizza Today - July 2019 - Knead to Know
Pizza Today - July 2019 - 21
Pizza Today - July 2019 - 22
Pizza Today - July 2019 - 23
Pizza Today - July 2019 - Destinations
Pizza Today - July 2019 - 25
Pizza Today - July 2019 - Digital Menu Boards
Pizza Today - July 2019 - 27
Pizza Today - July 2019 - 28
Pizza Today - July 2019 - 29
Pizza Today - July 2019 - Antipasto
Pizza Today - July 2019 - 31
Pizza Today - July 2019 - Trending Craft Sodas
Pizza Today - July 2019 - 33
Pizza Today - July 2019 - 34
Pizza Today - July 2019 - 35
Pizza Today - July 2019 - Leveraging Technology
Pizza Today - July 2019 - 37
Pizza Today - July 2019 - 38
Pizza Today - July 2019 - 39
Pizza Today - July 2019 - New Store Considerations
Pizza Today - July 2019 - 41
Pizza Today - July 2019 - Young Entrepreneur of the Year: Mitch Rotolo, Jr., Rotolo’s Craft & Crust, Baton Rouge, La
Pizza Today - July 2019 - 43
Pizza Today - July 2019 - 44
Pizza Today - July 2019 - 45
Pizza Today - July 2019 - 46
Pizza Today - July 2019 - 47
Pizza Today - July 2019 - 48
Pizza Today - July 2019 - 49
Pizza Today - July 2019 - Product Showcase
Pizza Today - July 2019 - 51
Pizza Today - July 2019 - Pizza Today Yellow Pages
Pizza Today - July 2019 - 53
Pizza Today - July 2019 - 54
Pizza Today - July 2019 - 55
Pizza Today - July 2019 - 56
Pizza Today - July 2019 - 57
Pizza Today - July 2019 - The Marketplace
Pizza Today - July 2019 - 59
Pizza Today - July 2019 - 60
Pizza Today - July 2019 - 61
Pizza Today - July 2019 - 62
Pizza Today - July 2019 - 63
Pizza Today - July 2019 - 64
Pizza Today - July 2019 - Reader’s Resource
Pizza Today - July 2019 - Mike’s Monthly Tip
Pizza Today - July 2019 - Cover3
Pizza Today - July 2019 - Cover4
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