Recipe courtesy of Lee's Tavern

Lee's Chicken and Hot Pepper Pie

  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 2 to 4 servings
Share This Recipe


1 pound pizza dough

8 ounces shredded mozzarella 

5 ounces tomato sauce 

5 ounces breaded chicken cutlet, cubed 

3 ounces hot cherry peppers, sliced 

1 teaspoon grated Parmesan 

Pinch dried oregano 

Olive oil, for drizzling


Special equipment:
a pizza stone
  1. Preheat the oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
  2. Bring the dough to room temperature for 10 to 15 minutes before working with it. Using a rolling pin, roll the dough out to a thin circle. Spread the mozzarella evenly over the surface, followed by the tomato sauce. Top the pizza evenly with the chicken, then sprinkle with the cherry peppers, Parmesan and oregano. Drizzle the edges with olive oil to help the crust brown. Place the pizza on the stone and cook until golden brown on the edges and the bottom is cooked through, 10 to 15 minutes. Slice and serve.