P.S. Happy two year anniversary to you, husband! Life with you is sweeter than I knew it could be.
Chicken Parmesan Cornbread Pizzas (adapted from Megan for Betty Crocker)
makes 2 individual pizzas
for the cornbread crust, you'll need:
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup water
2 tablespoons olive oil
for the pizza, you'll need:
1 tablespoon olive oil
1 boneless skinless chicken breast, pounded thin
1 egg, beaten
1/2 sleeve Ritz crackers (or similar cracker)
4-6 tablespoons tomato sauce (I use Pomi)
6-8 oz. fresh mozzarella, thinly sliced
1/4 cup shredded Parmesan cheese, plus more for serving
crushed red pepper flakes, for serving (optional)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
First, make the chicken. Heat olive oil in a large skillet over medium-high heat. Place the crackers in a large plastic bag, seal, then use hands to crush into small pieces. Beat egg in a shallow dish. Dip the chicken breast into the beaten egg, then place in the plastic bag with the crackers. Transfer chicken to the hot skillet and cook for 4-5 minutes per side, until the outside is browned and crispy and the chicken is completely cooked through. Transfer to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple minutes before cutting into thin strips.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Add water and olive oil and stir to combine until a dough is formed. You may want to use your hands to bring it all together.
Divide the dough in half. If making pizzas into a heart shape, divide each half in half again, so that you have 4 equally sized balls of dough. Place 2 of the balls right next to each other, then pull down and together to meet at a point. (You can use a rolling pin for this, but I like to just press the dough down with my hands.) Repeat with the other 2 balls of dough.
Transfer the pizzas to the baking sheet side by side. Divide the tomato sauce, chicken, mozzarella, and Parmesan between the pizzas. Bake for 15-20 minutes, rotating the baking sheet halfway through.
Sprinkle with extra Parm and red pepper if desired. Use a spatula to transfer each pizza to a plate and dig in!