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Andolini’s Chicken Parm Detroit-Style Pizza

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Yield: 3-4 servings
  • Category: Main Course
  • Cuisine: Italian-American
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Description

This indulgent mashup from Andolini’s brings together two Italian-American favorites—Detroit-style pizza and chicken parmesan—into one crispy, cheesy, sauce-smothered slice of perfection. Built on an airy, golden Detroit dough, the dish layers house-breaded chicken parm, rich vodka sauce, smoked mozzarella, and burnt cheese edges known as “frico.” Finished with pecorino, Himalayan red salt, and fresh basil, it’s a crave-worthy creation that’s only available after 5 p.m. on Tuesdays during Andolini’s pint night.

Ingredients

  • For the Dough & Assembly: Detroit-style pizza dough (airy and thick) -Olive oil (Italian-imported, for brushing) -Grated mozzarella cheese (for base) -House-made smoked mozzarella (or substitute with smoked mozzarella) -Pecorino Romano -Himalayan red rock salt -Julienned fresh basil
  • For the Chicken Parm Filling: -Chicken breast, sliced -Seasoned flour -Eggs (for dredging) -Breadcrumbs
  • For the Vodka Sauce: San Marzano tomatoes Vodka Onion, chopped Garlic, minced Olive oil Salt and pepper

Instructions

  1. Step 1: Prepare Vodka Sauce: -Sauté garlic and onions in olive oil until soft. -Add San Marzano tomatoes and simmer. -Stir in vodka and cook until alcohol reduces. -Season to taste. Set aside.
  2. Step 2: Bread & Cook Chicken: -Dredge chicken slices in seasoned flour, egg, then breadcrumbs. -Pan-fry until golden and cooked through. Set aside.
  3. Step 3: Prepare Pizza Base: -Spread Detroit-style dough into a deep rectangular pan. -Layer with grated mozzarella and bake partially to form a light crust. -Slice dough in half horizontally.
  4. Step 4: Assemble Pizza Layers: On the bottom half, layer chicken parm slices. Spoon some vodka sauce on top of chicken. Add more mozzarella and smoked mozzarella. Cover with top dough half. Top with extra cheese to form frico (cheese crust edge).
  5. Step 5: Bake at 475°F (245°C) for 15–20 minutes until cheese crisps at edges and top is golden.
  6. Step 6: Garnish & Serve: Finish with a spoon of vodka sauce, pecorino, red rock salt, and julienned basil. Slice and serve hot.