Chicken and Pepperoncini Pepper Pizza

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I came up with this in June of 2020 as a quick way to appease Kyle when I was working on other meal-planning recipes. What made it quick was that I already had prepared buttermilk chicken chunks on hand. It first started out as a sandwich, and has evolved to become pizza. It's great.

~Makes 8 Personal Pizza's!~

Ingredients:
  • 2 pounds chicken tenderloins. 
  • 1 quart buttermilk. 
  • 1/2 cup vegetable oil (for frying chicken). 
  • 2 jars (14 oz) Classico Signature Recipes Traditional Pizza Sauce. 
  • 1 cup Mezzetta Sliced Pepperoncini Peppers. 
  • 2 pounds shredded Mozzarella cheese. 
  • 1 recipe pizza dough. 
  • Garnish: Dried Parsley as 2 tsp per pizza. 
Directions:
  1. Make the Pizza dough, as per the separate pizza dough recipe. 
  2. In a large storage bowl with lid, combine chicken tenderloins and Buttermilk. Marinate in the fridge for 8 - 24 hours. 
  3. In a 6 quart ceramic cast iron Dutch oven, heat vegetable oil on medium-high until just before it slow boils (about 10 minutes). 
  4. Rinse the buttermilk off the tenderloins and fry all of them (without over-crowding the pan) for about 3 minutes on each side. It's okay if they're not thoroughly done, because they will continue baking in the oven. It's okay if they're a little over-cooked (after baking), because the buttermilk marinade makes them extra tender. 
  5. Cut the chicken into bite-sized pieces. 
  6. Grate all of the cheese, unless you purchased the pre-grated kind. 
  7. In a large bowl, combine prepared chicken, pepperoncini peppers, pizza sauce and mozzarella. Stir until combined. 
  8. Top each of the prepared pizzas with about 1.5 cups of filling. 
  9. Bake at 350 degrees Fahrenheit for 20 minutes. 
  10. Transfer to a cooling rack to cool for 5 minutes before cutting and serving. 
  11. Garnish with 2 tsp dried parsley per pizza. 
Refer to the pizza dough recipe for meal planning tips.

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