Lorenzo’s Pizza Marsala

Lorenzo’s Pizza Marsala


Pizza crust 16 or 18 inch ( I make my own )

2 skinless boneless chicken breasts

2 cloves garlic



All Purpose flour

4 slices bacon (not thick cut) sliced into ½ inch pieces

10 oz of baby bella mushrooms (stemmed and sliced)

1/8 cup Olive Oil

¼ cup sweet Marsala

¼ cup chicken stock

2 tablespoons butter

Mozzarella cheese for pizza topping

Asiago cheese for pizza

Parsley for garnish


In a large pan fry bacon until crisp.

Remove bacon from pan leaving bacon drippings.

Place chicken breasts on a solid surface. Place plastic wrap  over breasts and pond to ¼” thickness.

In a separate platter, add ½ cup flour and ¼ teaspoon of salt and pepper. Mix with a fork.

Dredge chicken pieces in flour shaking off excess.  At medium high heat, place chicken pieces in pan to fry for approximately 5 minutes per side. Remove chicken and place to a side. Add butter and at medium heat, add mushrooms, garlic and ¼ teaspoon each of salt and pepper. Fold mushrooms over occasionally for even cooking. Mushroom are done when they are lightly browned and their moisture has evaporated.  Add the marsala and boil to cook out the alcohol. Add the chicken stock and simmer for a few minutes allowing sauce to thicken.

At this point you can taste and add additional salt and pepper to taste. Add the chicken back into the pan simmering for a few more minutes on low heat. Allow to cool to a warm temperature before handling.

To make pizza.

Place a pizza stone on the top rack and heat the stone with the broiler set to high for at least 30 minutes.

Take the chicken from the sauce and break apart using fingers or you can cut into small pieces. Stir the chicken back into the sauce.

Place your pizza crust on a peel that is generously floured.

Brush the pizza crust with Olive Oil making sure to hit the edges which helps in getting a nice brown crust.

Sprinkle the asiago cheese on the pizza then taking the chicken marsala mixture, cover the pizza making sure to leave roughly a ¾ inch edge. Sprinkle with desired amount of mozzarella cheese.

Turn oven to baking mode and set to 450. Place the pizza on the stone and allow approximately 8 to10 minutes cook time. When cooked, edges should be lightly browned. You can cook longer if you prefer your cheese to be browned as well.

Remove and let cool a few minutes before cutting


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