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)
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.
- 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.
- 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.
- 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.
- 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.
- 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.