Meet the ‘Chizza,’ a pizza with a fried-chicken crust


What do you call a pizza with a crust that’s made from a big ol’ slab of fried chicken instead of dough?

KFC calls it the Chizza.

Others have called it an unholy alliance.

The Chizza begins with a base of flattened fried chicken topped with tomato sauce, slices of “chicken ham,” pineapple chunks (why, why?), mozzarella and cheese sauce.

The Chizza debuted in the Philippines in 2015, hit restaurants in India that same year and is now being served in Singapore to mark KFC’s move into that new market, according to the AV Club.

(Remember that KFC gave the world the Double Down — a sandwich that, instead of using bread, packaged its bacon and cheesy fillings between two crispy chicken filets.)

“As the promo picture may indicate, the Chizza isn’t the most pleasant sight. You probably won’t be prepared for the smell that wafts your way, a combination of old oil and faint spice. But how was it to eat?” writes Rahil Bhagat for CNET, who tried it in Singapore.

“Each bite of the Chizza showed me regret does indeed have a taste. The sauce is incredibly sweet and has that processed tomato sauce taste. Chucking a handful of super sweet pineapple chunks on top doesn’t help. …

“The actual base is, in essence, a giant KFC chicken fillet that’s been pounded flat. It’s the oily, salty, crunchy chicken that by now you’ve probably come to either love or despise.

“By the time you finish, you’ll question your existence and will possibly need counseling. Sadly, the Chizza is not a winner.”

Winner or not, fried chicken appears to be an up-and-coming food delivery system as it shoves aside carbs like crusts and tortillas and bread.

For a hot few weeks earlier this year Taco Bell sold the Naked Chicken Chalupa made with fried chicken “shells” in select restaurants across the country.

Four ounces of white meat chicken were fried and folded into a shell, then stuffed with standard taco fixings — lettuce, tomatoes, cheddar cheese and avocado ranch sauce.

Alas, the Naked Chicken Chalupa didn’t have much cluck.

The short-timer disappeared from test markets less than a month after its debut, though the company seemed to leave the door open to its return, according to Eater.

People are still going through Naked Chicken Chalupa withdrawals.

Just what did Taco Bell put in that chicken, anyway?

Taco Bell continues its quest for the perfect non-shell shell when it begins testing its Naked Breakfast Taco in Flint, Mich., this month.

The $1.99 breakfast taco is stuffed with potato bites, sausage or bacon crumbles, nacho cheese and shredded cheddar cheese.

And the “shell”?

It’s a flattened fried egg.


Reader Comments ...


Next Up in Food

At Kitchen, ‘grab and go’ meets gourmet
At Kitchen, ‘grab and go’ meets gourmet

Kitchen, Chef Matthew Byrne’s slice of comfort-food paradise on the Dixie Dining Corridor, has revved into season with a new, delicious daytime feature: a new “grab and go” lunch menu at the adjacent space he calls Prep Kitchen. This is the special-events space Byrne and his wife/partner Aliza Byrne opened last season in the former...
Best guide: local foodie events to love
Best guide: local foodie events to love

It’s no coincidence that the local growing season ushers in a sparkling series of foodie events, dinners, festivals and tastings. In a county where the concept of “farm-fresh” is treasured and celebrated, local harvests give us new reasons to experiment with ingredients, cook and feast. Here’s a mini-guide to some of the county&rsquo...
Sending relief by air and sea to Puerto Rico from the Bronx
Sending relief by air and sea to Puerto Rico from the Bronx

The pleas for help, arriving in text messages and on Facebook, have not relented, filling Lymaris Albors’ phone since the hurricane that roared across Puerto Rico, her homeland. The people on the other end were asking for all sorts of things: food, generators, solar lights, tarpaulins to take the place of roofs shredded by the hurricane. As she...
Roasted garlic lends depth of flavor to a simple soup
Roasted garlic lends depth of flavor to a simple soup

Does everyone know about the glorious versatility of roasted garlic? I hope so. But just in case you don't, the next time you've got your oven going for at least the better part of an hour, roast some and you'll see. Just take a whole head of garlic, cut it in half horizontally, so you get through all the cloves, drizzle each half with olive oil, wrap...
One man’s meatloaf is another man’s poison
One man’s meatloaf is another man’s poison

I thought I made it clear. I don’t like meatloaf. In my very first column for the St. Louis Post-Dispatch nearly four years ago, I wrote that I will try almost anything “except meatloaf. That is the one food I will not eat.”  As it turns out, I am not alone in this perfectly understandable and even admirable trait. Our esteemed...
More Stories