Chicken sandwich on Detroit-style pizza

Toss two salted chicken thighs in a marinade of mayo, dried oregano, red pepper flake and onion powder.

Sear each thigh on a hot pan or griddle on both sides until brown.

Slice the Detroit-style pizza in half and crisp the interior on the back of the griddle.

Assemble with banana peppers, shredded lettuce, the chopped chicken and a big shaving of Parmigiano Reggiano.