Chicken-Crust Pizza

• 200 g raw Ground chicken breast (7.1 oz raw)
• 15 g Parmesan, finely grated (3 tbsp)
• 50 g raw (1 large egg) Egg
• 2 g raw (½ clove) Garlic
• 0.5 g Dried oregano (½ tsp)
• 0.5 g Salt (a pinch)
• 0.2 g Black pepper (a pinch)
• 60 g Tomato sauce (2.1 oz)
• 35 g Part-skim mozzarella, grated (1.2 oz)
• 60 g raw Tomato (2.1 oz raw)
• 3 g raw Fresh basil (2 tbsp chopped)

You'll need: Baking tray, Parchment paper, Bowl, Spatula, Knife, Cutting board.

Method

1. Mix the crust

   Heat the oven to 220°C (425°F). In a bowl, mix the ground chicken, parmesan, egg, grated garlic, half the oregano, the salt and pepper until it's an even, sticky paste.

   Use ground chicken breast, not regular ground chicken. It's leaner and holds together better.

2. Press it out thin

   Tip the mix onto the lined tray. Put a second sheet of parchment paper on top and press it out into a thin round, about 5 mm (¼ inch) thick and 23 cm (9 inches) across. Peel off the top sheet.

   Thin and even is the goal. Thick spots stay soft while the edges overcook.

3. Bake the crust

   Bake for 15 minutes, until the crust is golden at the edges, firm in the middle and 74°C (165°F) in the thickest part. Pour off any liquid on the tray.

   The crust must be cooked through before topping. Press the middle. It should feel firm, not squishy.

4. Top and bake again

   Spread the tomato sauce over the crust, leaving a thin border. Scatter over the mozzarella, the sliced tomato and the rest of the oregano. Bake for 8 minutes, until the mozzarella is bubbling and spotted brown.

   Go easy on the sauce. Too much makes the crust soggy.

5. Rest and slice

   Leave it for 2 minutes, then tear over the basil and cut into 4 slices.

   A short rest lets the crust firm up so the slices hold.

Swaps

• Ground chicken breast → Ground turkey breastSame protein, slightly richer flavor.
• Tomato and basil → Turkey pepperoni (15 g)A pepperoni version, at about 40 kcal more.