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October 5, 2023 pizza

Chicken Parm Pizza on the Traeger

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In partnership with Cabot Creamery Cooperative

The seasons are changing and summertime here in Colorado seems to be waning. We still have some hot days but the new cooler weather is making us think of comfort foods to share with our family. This recipe for Chicken Parm Pizza on the Traeger, covered in melty Cabot Creamery Cooperative cheese, is a fun and different twist on a cozy favorite. Cook it up on your grill today!

Three chicken parm pizzas on a cutting board
A trio of chicken parm pizzas

CHICKEN PARMESAN AND PIZZA- MAKE IT BOTH

You may be thinking that chicken parm and pizza are usually siblings on an Italian bistro but in this recipe you marry them to make the ideal delicious couple. Stick with me… because it’s not as simple as chicken parm atop a pizza (although that would be delicious). 

Rather, we use ground chicken blended with cheese as the base of this “pizza”, fry it on the Traeger until cooked through and crisp on the outside. Then we topped it with marinara sauce and lots of Cabot mozzarella and put it back on the Traeger until the cheese melts and begins to turn golden brown. 

What you end up with is an amazing nearly-keto friendly bite that has all the memorable flavors of both chicken parmesan and pizza. It’s amazing!

CHICKEN IS YOUR CRUST

This recipe uses ground chicken, breadcrumbs, cheese and egg to make the “crust” for the pizzas. Mixed together with herbs and spices, the chicken is then formed into discs and frozen between layers of parchment paper until firm. 

A bowl of ground chicken along with seasoning.
Season the chicken before adding breadcrumbs and cheese

DON’T FORGET THE CHEESE

What makes this recipe so delicious is the cheese throughout. By adding cheese to the chicken crust ingredients, you end up with a very tasty and moist result. We used Cabot’s Shredded Mozzarella cheese in this cook–both in the crust and on top– and it was amazing. The cheese that Cabot makes is flavorful, has a nice balance of moisture and comes conveniently shredded and bagged for easy use. In addition, there are no fillers in this cheese, which means we’re getting cheese that is mild-flavored, semi-soft and has incredible texture. 

Mozzarella, made from whole milk, is known for its easy melting and this is just what we needed in this recipe. We wanted our Chicken Parm PIzza, baked on the Traeger, to be piping hot with melty cheese in every bite– and that’s just what we got! 

FREEZE THE CHICKEN UNTIL NEARLY FROZEN

It’s imperative that you make this recipe with adequate time for at least an hour in the freezer. The chicken blend, while full of great ingredients like cheese and breadcrumbs, is inherently going to be soft and somewhat hard to handle. 

Use sheets of parchment paper as you’re forming the chicken rounds– do it right on the paper– and then put those in the freezer flat until they are almost frozen through. With this recipe, you’ll have two opportunities to ensure the chicken is cooked through, so getting it as frozen as possible is really important.

A round disc of ground chicken on parchment.
Form the chicken into round discs

BREADED AND FRIED

Once the chicken mixture is frozen in discs, you’ll want to get a pan of vegetable oil piping hot on the Traeger’s auxiliary induction burner. Dip the chicken in egg wash and then more breadcrumbs and carefully slide the chicken disc into the hot oil.

Fry it until golden brown, turning once if you’re able, and then carefully remove the chicken from the oil and drain on a wire rack. Repeat with the remaining chicken.

  • Two bowls for breading-- breadcrumbs and egg wash.
    Breading station
  • Chicken parm crusts frying in oil.
    Shallow fry in vegetable oil

NOW MAKE IT PIZZA!

Once the chicken discs are cooked and golden brown, now is the time to make them into pizza. Chicken Parm pizza, coming right up.

Preheat the Traeger Grill to 375* and place the chicken patties on a cookie sheet. Top each chicken crust with marinara sauce (Rao’s is our family favorite). You can also use pesto sauce (check out my cookbook for a recipe for that) or another sauce of your liking. 

MORE CHEESE, PLEASE

Top the sauce with lots of Cabot’s shredded mozzarella cheese and some of my Garlic Junkie seasoning. Then put the tray in the hot Traeger and cook the chicken parmesan pizzas until the cheese is melted and beginning to turn golden brown.

  • Topping the pizzas with sauce.
    We used three different sauces– traditional marinara, spicy marinara and homemade pesto
  • Three chicken parm discs topped with cheese.
    A trio of pizzas before cheese
  • Three chicken parm pizza rounds topped with shredded Cabot mozzarella cheese.
    Top each chicken parm pizza generously with Cabot cheese

PRIMARY INGREDIENTS

  • Cabot Creamery Cooperative Shredded Mozzarella Cheese
  • Ground chicken breast
  • Italian Breadcrumbs
  • My Garlic Junkie Seasoning blend
  • Egg
  • Marinara or pizza sauce of your preference (pesto, etc.)
  • Basil
  • Balsamic glaze
  • Pizza toppings (pepperoni, veggies, etc) optional

WHY COOKING CHICKEN PARM PIZZA ON THE TRAEGER WORKS 

This recipe for chicken parm pizza works perfectly on the Traeger grill because both steps of the process– the frying and then the baking– can happen on the same grill which keeps your kitchen cool and your dinner hot. 

By using the auxiliary induction burner on the Traeger Timberline XL for the frying process, you keep the splatter and mess of shallow frying the chicken patties out of the house. In addition, it cuts down on the lingering scent of fried food that is often present after cooking indoors. 

Spatula being used to turn chicken parm crust.
Use slotted spatulas to carefully flip

The Traeger grill gets super hot and works as an incredible convection oven when fueled with wood pellets. We cranked up the heat for this cook to get the cheese melted through and beginning to turn golden brown. The end result is tender and flavorful chicken parm pizza that doesn’t dirty a pan in the house! Traeger for the win!

STEP-BY-STEP

  • In a bowl, combine the ground chicken, garlic junkie, ½ cup of the Cabot shredded mozzarella cheese and ½ cup of the breadcrumbs.
  • Add one egg, beaten, and mix well to combine. 
  • Prepare a cookie sheet or cutting board with a sheet of parchment paper.
  • Using your hands, divide the chicken mixture into three balls and place one ball on the paper. 
  • Flatten the chicken mixture into a round disc. 
  • Use a pot lid to make an even circle, if desired.
  • The chicken should be about ½ an inch thick. 
  • Repeat with remaining chicken and then place all discs in the freezer for at least 45 minutes. 
  • While the chicken cools, prepare a deep cast iron dutch oven with about 1.5 inches of vegetable oil.
  • Preheat the oil over medium heat on the Traeger Timberline XL induction burner. 
  • While the oil heats, prepare the rest of your ingredients. 
  • In two bowls, prepare the breading for the chicken. 
  • One bowl should have beaten egg, the other seasoned breadcrumbs.
  • Remove the chicken from the freezer and carefully peel off the parchment paper.
  • Dip the frozen chicken in the egg wash and then in the breadcrumbs, turning to coat. 
  • One-at-a-time, slide the breaded chicken disc into the hot oil.
  • Allow the chicken to fry 3-4 minutes per side until golden brown.
  • Flip the chicken carefully to cook the other side. 
  • Remove the chicken from the oil using a slotted spatula.
  • Transfer the chicken to a wire rack and repeat with remaining chicken.
  • Preheat your Traeger Grill to 375*.
  • Arrange the fried chicken pieces on a cookie sheet.
  • Top each chicken crust with marinara sauce, toppings (if desired) and lots more shredded mozzarella cheese.
  • Bake the chicken parm pizzas in the Traeger for 15-20 minutes until the chicken is cooked through (165*) and the cheese is melted and turning golden brown. 
  • Top each chicken parm pizza with chopped basil and a drizzle of balsamic glaze and enjoy!
Three chicken parm pizzas on a cutting board.
Slice like pizza and share to enjoy!

ALTERNATE RECIPES/PRODUCT LINKS

Here are some similar recipes that might meet your fancy after trying this chicken parm pizza on the Traeger!

  • Peach & Serrano Pizza
  • Cheesy Pizza Bites
  • Pizza Dip
  • Grilled Tri Tip Pizza

Products used in this cook:

  • Our family loves using Cabot Creamery Co-operative’s amazing suite of cheeses and their shredded mozzarella cheese works particularly well in this kind of recipe. Not only does the quality of the cheese stand out, but the distinct and slightly nutty flavor of the cheese comes through really well with this combination of ingredients. Not only are we using amazing ingredients in our cooking, but we are using products made by a certified B-Corp that has an intent focus on sustainability, land stewardship, and being good community citizens. As a B-Corp, Cabot Creamery Cooperative has hung their hat on being positive contributors to community and environmental problems. As an elementary teacher, getting to partner with a company like Cabot means that I’m demonstrating to my students how corporate citizenship can make a positive impact!
  • Traeger grill– We use our grill to cook everything from steaks and roasts to dessert and sides. It is versatile and imparts some great wood-fired flavor in everything we cook!

Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue

Three chicken parm pizzas on a cutting board

Chicken Parm Pizza on the Traeger

thisjewcanque
Chicken parm and pizza come together in this tasty and easy recipe on the Traeger. Topped with lots of shredded Cabot mozzarella cheese, this will be the best pizza you’ve had!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Freezing Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course main, pizza, poultry
Cuisine American, fusion, Italian, pizza
Servings 4

Equipment

  • Traeger grill
  • Cast iron pan or skillet
  • Parchment paper
  • Mixing bowl
  • Spatulas
  • Cookie sheet and wire rack
  • Cutting board
  • Pizza cutter or knife

Ingredients
  

  • 2.5 cups Cabot Creamery Cooperative Shredded Mozzarella Cheese
  • 1 pound ground chicken breast
  • 1.5 cups Italian Breadcrumbs divided
  • 5 tbsp My Garlic Junkie Seasoning blend
  • 3 Eggs
  • 3 cups marinara or pizza sauce of your preference pesto, etc.
  • Handful of fresh basil
  • 2 tbsp balsamic glaze
  • Pizza toppings pepperoni, veggies, etc optional

Instructions
 

  • In a bowl, combine the ground chicken, garlic junkie, ½ cup of the Cabot shredded mozzarella cheese and ½ cup of the breadcrumbs.
  • Add one egg, beaten, and mix well to combine.
  • Prepare a cookie sheet or cutting board with a sheet of parchment paper.
  • Using your hands, divide the chicken mixture into three balls and place one ball on the paper.
  • Flatten the chicken mixture into a round disc.
  • Use a pot lid to make an even circle, if desired.
  • The chicken should be about ½ an inch thick.
  • Repeat with remaining chicken and then place all discs in the freezer for at least 45 minutes.
  • While the chicken cools, prepare a deep cast iron dutch oven with about 1.5 inches of vegetable oil.
  • Preheat the oil over medium heat on the Traeger Timberline XL induction burner.
  • While the oil heats, prepare the rest of your ingredients.
  • In two bowls, prepare the breading for the chicken.
  • One bowl should have beaten egg, the other seasoned breadcrumbs.
  • Remove the chicken from the freezer and carefully peel off the parchment paper.
  • Dip the frozen chicken in the egg wash and then in the breadcrumbs, turning to coat.
  • One-at-a-time, slide the breaded chicken disc into the hot oil.
  • Allow the chicken to fry 3-4 minutes per side until golden brown.
  • Flip the chicken carefully to cook the other side.
  • Remove the chicken from the oil using a slotted spatula.
  • Transfer the chicken to a wire rack and repeat with remaining chicken.
  • Preheat your Traeger Grill to 375*.
  • Arrange the fried chicken pieces on a cookie sheet.
  • Top each chicken crust with marinara sauce, toppings (if desired) and lots more shredded mozzarella cheese.
  • Bake the chicken parmesan pizzas in the Traeger for 15-20 minutes until the chicken is cooked through (165*) and the cheese is melted and turning golden brown.
  • Top each chicken parmesan pizza with chopped basil and a drizzle of balsamic glaze and enjoy!
Keyword chicken parm pizza, chicken parmesan, traeger pizza

Categories: pizza Tags: chicken parm pizza, Traeger pizza, Traeger pizza recipe

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Comments

  1. Dina Miller says

    October 8, 2023 at 2:40 pm

    5 stars
    This looks fantastic! Gonna try this soon!

    Reply
    • thisjewcanque says

      October 13, 2023 at 9:27 pm

      Thanks! It’s a tasty twist on two family favs.

      Reply

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Seventh-generation Colorado native Adam is an elementary school STEM teacher by day. By night, he fires up his Traeger grills to create culinary magic. Follow along for weeknight grilling inspiration.
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