MATT'S MARINATED CHICKEN SPINACH PIZZA - QUICK, POURABLE CRUST
This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.
Provided by Matt
Categories Main Dish Recipes Pizza Recipes Chicken
Time 8h50m
Yield 4
Number Of Ingredients 20
Steps:
- Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.
- Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.
- Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
- Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.
- Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.
- Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 40.4 g, Cholesterol 24.4 mg, Fat 18.2 g, Fiber 7 g, Protein 19.7 g, SaturatedFat 4 g, Sodium 139 mg, Sugar 5.5 g
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Jonayet Hossain
[email protected]This pizza is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken.
Mikey Fuentes
[email protected]I've never made pizza before, but this recipe made it easy. The pizza turned out great and I'll definitely be making it again.
Markus McDowell
[email protected]This pizza is a great way to get your kids to eat their vegetables. My kids loved it!
Caasho Cusmaan
[email protected]I substituted the chicken for tofu and it was still delicious. This recipe is a great way to use up leftover vegetables.
Ahmad I A
[email protected]The instructions were clear and easy to follow. The pizza turned out great and my family loved it.
Brooklyn Zaremba
[email protected]This pizza was easy to make and turned out great. I'll definitely be making it again.
Astonic
[email protected]I'm not a big fan of spinach, but I really enjoyed this pizza. The flavors were well-balanced and the crust was delicious.
Coco Lawrence
[email protected]I made this pizza for a party and it was a huge success. Everyone loved it!
Geldine Jeudi
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kariuki Christine
[email protected]Meh.
Dua Shabbir
[email protected]This pizza is amazing! The crust is perfect, the chicken is tender and flavorful, and the spinach adds a nice touch of freshness.
Nisha Neupane
[email protected]The crust was a little dry for my taste, but the toppings were great. I'll definitely try this recipe again with a different crust.
Rugare
[email protected]I've made this pizza a few times now and it's always a winner. It's so easy to make and the results are always delicious.
Teon Johnson
[email protected]This pizza was a hit with my family! The crust was crispy and the toppings were flavorful. I especially loved the combination of chicken and spinach.