Garlic-Parm Chicken Wings & Cheese Pizza

While dough rests, halve tomatoes. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Grate Parmesan over a small bowl.

Place tomatoes, cucumber, and lettuce in a medium bowl. Refrigerate until ready to use in Step 5.

In a large bowl, combine cornstarch, half the garlic powder (you’ll use the rest later), salt, pepper.

Pat chicken wings* dry with paper towels. (TIP: Be sure to dry the wings thoroughly—this will help them crisp up in the oven.) Place wings in bowl with cornstarch mixture and toss with a drizzle of oil (large drizzle for 4 servings) until evenly coated. 

Arrange wings in a single layer on wire rack on prepared baking sheet. Bake on top rack until lightly crisped and cooked through, 25-35 minutes.

Once dough has rested 30 minutes, gently press into a rough square shape. Carefully lift dough by the top two corners and let gravity stretch it; repeat with bottom two corners. Gently press again until dough is even and covers most of the baking dish.

Spread marinara evenly over top of dough and sprinkle with mozzarella (for 4 servings, divide ingredients evenly between two pizzas).

Bake pizza on bottom rack until edges are dark brown and center is cooked through, 25-30 minutes.

When wings have 5 minutes remaining, drizzle Italian dressing over bowl with salad; toss until evenly coated. Season with salt and pepper to taste.

Once wings are done, place 2 TBSP butter (4 TBSP for 4 servings) in a second medium microwave-safe bowl. Microwave until melted, about 1 minute.

Add wings, remaining garlic powder, half the Parmesan, a pinch of salt, and as many chili flakes as you like to bowl with butter; toss until wings are evenly coated.