Personal Chicken‑Vodka Flatbread / Thin Crust Pizza for Two
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 2 cooked breaded chicken cutlets (about 8–10 oz total) and 1 cup green vodka sauce. leftover Chicken Cutlets with Green Vodka Sauce
- 1 tsp olive oil
- 1 (10–12 inch) store‑bought thin pizza crust or two 6–7 inch personal flatbreads (or 8–10 oz pizza dough), divided into two personal crusts
- 3/4 cup shredded mozzarella (about 3 oz), divided
- 2 TBSP grated Parmesan
- 1/4 small red onion thinly sliced (about 2 TBSP)
- Fresh basil leaves for finishing
- Cracked black pepper to taste
Directions
- Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the center rack for at least 30 minutes; if you don’t have a stone, heat the oven to 475°F and use a baking sheet.
- Thinly slice each reserved cutlet into 1/4‑inch strips. Pat lightly with paper towel if very oily. Toss sliced red onion with 1 tsp olive oil and a pinch of salt.
- Stretch or roll the dough into two 6–7 inch personal crusts (or lay out the two store‑bought flatbreads) on parchment paper. Brush edges lightly with olive oil.
- Spread 1/2 cup (total) of the warmed green vodka sauce across the two crusts (about 1/4 cup sauce per pizza). Distribute the sliced chicken evenly, then sprinkle 3/4 cup shredded mozzarella across both and scatter the thinly sliced onions. Finish with 2 TBSP grated Parmesan evenly divided.
- Slide the pizzas (on the parchment) onto the preheated stone or baking sheet. Bake 6–9 minutes at 500°F (or 8–12 minutes at 475°F) until crust is golden and cheese is bubbling and beginning to brown.
- Remove from oven, let sit 1 minute, then top with fresh basil leaves and cracked black pepper. Slice each personal pizza and serve—one pizza per serving.