Chicken Fried Steak Pizza Recipe
Oh hell yes—let’s go full Texas-Italian mad scientist on this one. This ain’t your grandma’s pizza, unless your grandma wore spurs and carried a cast iron skillet like a badge of honor.
🍕 Chicken Fried Steak Pizza – Crunchy Crust Edition
Base (The Crust):
• Chicken-fried steak—flattened and fried wide and flat like a schnitzel, ideally about 8–10″ in diameter. Make one or two depending on how many mouths you’re about to blow away.
• Use cube steak or tenderized round steak, dredged in seasoned flour, dipped in egg wash, dredged again, and shallow-fried until crispy golden glory. Sauce: • Slather a few spoonfuls of marinara across the crispy steak surface. Don’t drown it—just enough for flavor without turning that crust soggy. Toppings: • Sprinkle on diced onions and diced bell peppers—raw for a crunch, or sautéed if you’re feeling fancy.
• Follow that with a generous helping of shredded cheese (mozzarella for classic vibes, or a Tex-Mex blend if you’re feeling spicy).
• Lay on the pepperoni slices like you’re building a meat mosaic. Bake/Melt Phase: • Pop the whole thing under a broiler or into a hot oven (450°F-ish) just long enough to:
– Melt the cheese,
– Sizzle the pepperoni,
– And slightly re-crisp the edges of your chicken fried crust.
About 5–7 minutes—watch it like a hawk. Final Touch: • Let it rest 2 minutes so nobody burns their face off.
• Optional: hit it with red pepper flakes or a tiny drizzle of ranch or garlic butter if you’re feeling extra sinful. Result: A handheld homage to Southern grit and Italian zest. Crunchy, saucy, cheesy, meaty—no dough required. Perfect for confusing your friends and delighting your stomach. You want a version with mushrooms, olives, or jalapeños next? Or maybe one with white gravy instead of marinara? Because yeah… we can go there.
• Use cube steak or tenderized round steak, dredged in seasoned flour, dipped in egg wash, dredged again, and shallow-fried until crispy golden glory. Sauce: • Slather a few spoonfuls of marinara across the crispy steak surface. Don’t drown it—just enough for flavor without turning that crust soggy. Toppings: • Sprinkle on diced onions and diced bell peppers—raw for a crunch, or sautéed if you’re feeling fancy.
• Follow that with a generous helping of shredded cheese (mozzarella for classic vibes, or a Tex-Mex blend if you’re feeling spicy).
• Lay on the pepperoni slices like you’re building a meat mosaic. Bake/Melt Phase: • Pop the whole thing under a broiler or into a hot oven (450°F-ish) just long enough to:
– Melt the cheese,
– Sizzle the pepperoni,
– And slightly re-crisp the edges of your chicken fried crust.
About 5–7 minutes—watch it like a hawk. Final Touch: • Let it rest 2 minutes so nobody burns their face off.
• Optional: hit it with red pepper flakes or a tiny drizzle of ranch or garlic butter if you’re feeling extra sinful. Result: A handheld homage to Southern grit and Italian zest. Crunchy, saucy, cheesy, meaty—no dough required. Perfect for confusing your friends and delighting your stomach. You want a version with mushrooms, olives, or jalapeños next? Or maybe one with white gravy instead of marinara? Because yeah… we can go there.