Chicken Parm Pizza on the Traeger
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!
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!