Chicken Crust Pizza

It’s been a crazy couple of months for this girl. I went right from working full time at my favorite place in the world, to a long term subbing assignment at an inner city school, moved out of my parents into what would be our first apartment, started a new long term assignment at a different school with my own classroom, finished planning a wedding, and got married. Needless to say, I haven’t had too much time to breathe. BUT I have an entire collection of recipes, classroom freebies and adventures, wedding pictures and vendors, that I’ve been stock piling for when I was finally able to join the blogging world again.

Being that I have a special affinity for food, it’s only fitting that my return post be one of my new favorites, and one that Ethan LOVES- chicken crust pizza. This recipe was cooked in a 10in cast iron skillet, to give you an idea of space: ingredient ratio.

What you’ll need:

2-3 boneless skinless chicken breast (ground chicken is fine too)

1 egg

About ½ cup bread crumbs

Tomato sauce of choice (I use canned stuff from my parents garden)

Spices of choice (to add to your sauce- I do onion, garlic, basil, oregano, and red pepper flakes)

PIZZA TOPPINGS! This is my favorite part! I get good mozzarella, pepperoni, and fry up some bacon

Preheat your oven to 375.

  1. In a food processor, ground the chicken with the egg. It will be a fairly mushy consistency. Mix in the bread crumbs by hand or with a spoon. The egg helps keep the chicken from shrinking and the bread crumbs help bind it all together.
  2. Smoosh the chicken into the bottom of a baking dish, or skillet. Make sure it is pretty even. I like to make the edges a bit thicker like a real pizza crust. Put in the oven for at least 20 minutes or until it’s no longer pink.
  3. The sauce can be done a number of ways. I usually start my sauce on the stove well before I’m ready to use it to give the flavors time to meld and develop. You could also just use a jar of Ragu, the choice is really up to you. I do however recommend heating the sauce before using it.
  4. After the chicken crust is done baking, assemble the toppings! This is a great chance to get the kids or your spouse involved. I fried bacon, then sautéed onions in the bacon fat. I added some of the onions to the sauce, and used the rest as a topping on the pizzas. Bacon makes everything better.
  5. Since the chicken is already cooked and the sauce is already warm, you’re really only putting it back in the oven to melt the cheese (clearly the best part). I put it back in the oven at 375 for about 10 minutes to get it started, and kick on the broiler to really finish bubbling the cheese.

EAT! 😀

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