1.First, the sauce.

Pour the pizza sauce into a small pan and let it simmer on low for about 20 minutes. I used to skip this step. Don’t. It thickens up and keeps everything from turning watery later. Worth the wait.

2.Now the chicken.

Slice each chicken breast in half lengthwise so you get thinner pieces. Toss them into a zip-top bag and flatten them out. You’re not trying to destroy them, just make them even. This helps them cook properly and feel more “pizza-like.”

Fair warning: this part is loud. Apartment neighbors may judge you.

3.Quick sear.

Heat the oil in a skillet over medium heat and sear the chicken for about a minute or two per side. You’re just getting some color. They’ll finish cooking in the oven, so don’t stress.

4.Assemble.

Lay the chicken in a baking dish. Spoon some of that thickened sauce over each piece, add a good handful of mozzarella, then scatter the pepperoni on top. I usually add a little extra cheese because… yeah.

5.Bake.

Pop it into a 400°F (200°C) oven, uncovered, for about 30 minutes. You’re looking for bubbly cheese and chicken cooked through (165°F if you check temps, which I do… sometimes).