I bought too much KFC, and with fermenting dough aging in the Frig it was inevitable that they meet. I diced up some breast portions and spread the usual weight over a standard tom/mozz NYC pie and went to work on the results… which were unspectacular.
The chicken was just too dry after its second shot at high-temps, and the saltiness and KFC spice didn't hold up against the primary pizza elements. If i had to do it again i would add some sliced greek olives, like i do with turkey, to add more spice! and salt.
That being said - there was a lot of nice crusty skin on those breasts, and it ended up on one corner of the pizza. Let's call that "Cartmans Pizza". Incredible. like KFC bacon? chicken rinds? you got the chewy, greasy mouthfeel like bacon with the crunchy bits and the intense saltiness and spice and chicken.
*really makes me wonder about how some nice homemade duckskin bacon might serve up on pizza*