Serves 4 preparation 20 minutes cooking 40 minutes

1 tablespoon olive oil, plus more for the baking sheets
4 chicken cutlets (about 3/4 pound total)
kosher salt and black pepper
1 pound pizza dough, at room temperature
1 cup marinara sauce
1 cup ricotta
1 ounce shaved Parmesan (about 1/4 cup)
1 tablespoon fresh oregano leaves

1 tablespoon olive oil, plus more for the baking sheets 4 chicken cutlets (about 3/4 pound total) 1 pound pizza dough, at room temperature 1 cup marinara sauce 1 cup ricotta 1 ounce shaved Parmesan (about 1/4 cup) 1 tablespoon fresh oregano leaves

Heat oven to 450° F. Heat the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper. Cook until cooked through, 2 to 4 minutes per side; remove and slice.

Oil 2 rimmed baking sheets. Shape the pizza dough into 4 rounds and place on the prepared pans. Dividing evenly, top with the chicken, marinara, and ricotta. Bake until golden, 16 to 18 minutes. Top with the Parmesan and oregano.