This pizza is basically too good to share. It's piled high with fresh mozzarella, juicy tomatoes, and breaded chicken and sprinkled with a bit of oregano and then dusted with salt and pepper. Holy moly.
Preheat your oven to 475 degrees F. Place the pizza dough on a oiled baking sheet and let rest for at least 30 minutes at room temperature.
Whisk the eggs together in a medium sized bowl and set aside.
Combine the panko breadcrumbs and shredded parmesan cheese in another bowl and set aside.
Dip the piece of chicken into the egg mixture until it is fully coated. Then dip it in the bread crumb mixture and make sure the bread crumbs adhere to the entire chicken breast. Place the chicken breast in a medium skillet over medium high heat with a few tablespoons of olive oil and cook for 4-5 minutes on each side until golden brown Remove the chicken and let rest on a paper towel to absorb any excess oil. Once cool, then slice into thin strips and set aside.
Meanwhile, roll the pizza dough out into 2 rounds. Evenly spread the pizza sauce on the dough and top with sliced chicken, cheese and tomatoes, then sprinkle with oregano and salt and pepper.
Transfer the pizzas into the oven and cook for 10-12 minutes until the cheese begins to bubble and turn golden brown. Remove the pizza from the oven, garnish with basil then slice and serve.