Chicken Crust Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 cup Parmesan Cheese, grated 1 tsp Garlic powder 1 cup, pieces or slices Mushrooms, fresh 16 oz Organic Valley Ground Chicken, Frozen 1 cup Raos homemade marinara sauce 1 serving Hormel Pepperoni (15 Pepperoni) 1 serving Black Olives - Sliced (2 Tbsp.) 8 oz Johnsonville All Natural Ground Mild Italian Sausage 2 cup, shredded Mozzarella Cheese, whole milk
Heat oven to 400.
Place parchment paper on large cookie sheet. Spray with pan spray
Brown sausage & drain.
Saute mushrooms.
Mix chicken, Parmesan and 1 cup mozzarella cheese, garlic powder and some salt & pepper. Mound chicken mixture on to greased parchment. press out to thin. I put plastic wrap over the mixture and used a rolling pin to roll the mixture to the size of the parchment paper. The mixture will shrink once it has cooked. (you can divide the mixture to make individual pizzas as well.)
remove plastic wrap. Bake 10-12 min in preheated oven.
Remove from oven and top with toppings and other 1 cup of mozzarella. Bake another 10 min until cheese is melted and pizza is cooked to desired color.
Serving Size:�quarter the pizza
Place parchment paper on large cookie sheet. Spray with pan spray
Brown sausage & drain.
Saute mushrooms.
Mix chicken, Parmesan and 1 cup mozzarella cheese, garlic powder and some salt & pepper. Mound chicken mixture on to greased parchment. press out to thin. I put plastic wrap over the mixture and used a rolling pin to roll the mixture to the size of the parchment paper. The mixture will shrink once it has cooked. (you can divide the mixture to make individual pizzas as well.)
remove plastic wrap. Bake 10-12 min in preheated oven.
Remove from oven and top with toppings and other 1 cup of mozzarella. Bake another 10 min until cheese is melted and pizza is cooked to desired color.
Serving Size:�quarter the pizza
Nutritional Info Amount Per Serving
- Calories: 653.9
- Total Fat: 46.3 g
- Cholesterol: 192.9 mg
- Sodium: 1,362.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.8 g
- Protein: 48.4 g
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