Chicken Parmesan Pizza

• 1 package (1/4 Oz. Package) Rapid Rise-Rise Yeast
• 1 teaspoon Sugar
• 1 cup Warm Water, divided
• 3 cups All-purpose Flour
• 1/4 cups Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 3/4 pounds Boneless Skinless Chicken, Cut Into Bite-sized Pieces
• 3/4 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/4 cups All-purpose Flour
• 2 Eggs, Beaten
• 1- 1/2 cup Seasoned Panko Crumbs
• 3 Tablespoons Extra Virgin Olive Oil
• 1 cup Pasta Sauce (I Used Classico)
• 1/4 cups Chopped Fresh Basil
• 13 cups Shredded Parmesan Cheese
• 4 ounces, weight Fresh Mozzarella, Cut Into Cubes
• 6 ounces, weight Fontina, Grated

1. For the pizza dough: mix the yeast, sugar, and 1/4 cup of the warm water together, and let it sit for 3-4 minutes.
2. Meanwhile, mix the flour, olive oil, salt and remaining 3/4 cup warm water together in a large bowl.
3. Add the yeast mixture to flour mixture.
4. Stir well and then turn out onto a floured surface and knead, adding more flour as needed, for 7-10 minutes until dough is smooth and elastic.
5. Drizzle some olive oil in a large bowl.
6. Place the dough in the bowl and turn it over so it is all coated in the oil.
7. Cover the bowl with a clean dish towel and let the dough rise until double in size (about 1 hour).
8. Meanwhile, prepare the pizza topping.
9. Sprinkle chicken pieces with salt and pepper, dredge the pieces in flour, dip them in egg, and then coat them in panko crumbs.
10. Heat 2 T. olive oil in a large saute pan over medium-high heat.
11. Working in two batches, brown the chicken pieces, about 2 minutes on each side.
12. Remove chicken to a plate, add an additional 1T.
13. oil, if needed, and brown the second batch of chicken.
14. Preheat oven to 450 degrees F.
15. Shape the dough onto a baking pan (16 round or 12x18 cookie sheet work).
16. Leaving a 1 border, poke the middle of the crust multiple times with a fork so it doesnt rise too much in the oven.
17. Bake for 10 minutes.
18. Top with pasta sauce, again leaving a 1 border around the outside for the crust.
19. Top the sauce with chopped basil, chicken, parmesan, mozzarella cheese, and fontina.
20. Bake for an additional 12-15 minutes, until crust is golden brown.

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Taken from tastykitchen.com/recipes/main-courses/chicken-parmesan-pizza/ (may not work)