Chicken Crust Pizza

Chicken Crust Pizza

David Venable

Prep Time: 20 minutes

Serves: 2

Ingredients

  • 1 (12.5-oz) can white chicken breast in water
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 large egg
  • 1 Tbsp neutral oil
  • 1/2 cup small diced red bell pepper
  • 1/2 cup small diced onion
  • 1/2 cup sliced button or cremini mushrooms
  • 3 cloves of garlic, sliced thin
  • Salt and pepper to taste
  • 1/2 cup low-sugar tomato sauce
  • Fresh basil and parmesan cheese to garnish

Preparation

Heat oven to 400°F.
To dry the chicken, line a cookie sheet with parchment paper or a silicone mat, place strained chicken on cookie sheet, break apart, and spread out evenly. Bake for 5 minutes, remove from the oven, break up the chicken even more, and bake for another 5 minutes; allow to cool.

In a small mixing bowl, combine mozzarella, Parmesan, egg, and cooled chicken. Place the mixture onto the lined baking sheet and spread thin, about 1/4". Placing parchment paper on top and using a rolling pin makes this easier.

Return to the oven and bake for another 10 to 15 minutes, or until the edges are brown and crispy. Remove from the oven and allow to cool.

While the crust is cooking and cooling, heat a 10" skillet over high heat with the oil. Once hot, add peppers, onions, mushrooms, and garlic and sauté until just tender. Season and reserve.

To finish the pizza, cover the crust with the tomato sauce, leaving about a half inch around the edges. Evenly distribute the vegetable mixture on top and return to the oven for another 6 to 10 minutes.

Remove from the oven and garnish with more parmesan and fresh basil.

Cook's Notes

The chicken crust mixture should be dense and dry, but able to be pressed together. If the mixture is too dry, you can add more egg. If it’s too wet, add more Parmesan.

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