Chicken Crust Pizza Margarita. #nocarbpizza
If you have around 40 minutes to spend in the kitchen, Chicken Crust Pizza Margarita. #nocarbpizza might be a tremendous gluten free and primal recipe to try. This crust has 580 calories, 72g of protein, and 26g of fat per serving. This recipe serves 2 and costs $4.32 per serving. Plenty of people made this recipe, and 9874 would say it hit the spot. A mixture of chicken breast, sea-salt, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bariatric Eating. It is a pretty expensive recipe for fans of Mediterranean food. With a spoonacular score of 98%, this dish is outstanding. Try Grilled Chicken, Asparagus, and Mushroom Pizza with Blackbird Bakery Pizza Crust, Chicken Crust Spinach Pizza, and Stuffed-Crust Chicken Pizza for similar recipes.
Servings: 2
Ingredients:
1 pound ground chicken breast - about 3 small boneless breasts, chopped in food processor
1 cup freshly shredded mozzarella
Dried oregano
½ cup grated Parmesan
½ cup prepared pasta sauce
Crushed red pepper flakes
Sea salt and freshly ground black pepper
Thinly sliced tomatoes
Equipment:
baking paper
baking sheet
plastic wrap
bowl
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 400F and line a baking sheet with parchment paper. I highly recommend parchment as foil tends to stick, even when sprayed with non stick spray.
In a medium bowl combine the ground chicken with cup parmesan, cup mozzarella, teaspoon salt, teaspoon black pepper and teaspoon oregano.
Mound the chicken mixture onto the parchment. Cover the chicken with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle. Remove the plastic wrap and roast until golden, 15 to 17 minutes.
Smear crust with sauce, cup Parmesan, mozzarella, layer with thinly sliced tomato, season with a sprinkle of crushed red pepper flakes, teaspoon oregano, salt and pepper. Bake until melted and bubbly. Remove from oven and scatter with chopped basil.
Step by step:
1. Preheat oven to 400F and line a baking sheet with parchment paper. I highly recommend parchment as foil tends to stick, even when sprayed with non stick spray.In a medium bowl combine the ground chicken with cup parmesan, cup mozzarella, teaspoon salt, teaspoon black pepper and teaspoon oregano.Mound the chicken mixture onto the parchment. Cover the chicken with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle.
2. Remove the plastic wrap and roast until golden, 15 to 17 minutes.Smear crust with sauce, cup Parmesan, mozzarella, layer with thinly sliced tomato, season with a sprinkle of crushed red pepper flakes, teaspoon oregano, salt and pepper.
3. Bake until melted and bubbly.
4. Remove from oven and scatter with chopped basil.
Nutrition Information:
covered percent of daily need
