Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Ground Black Pepper2.333333 cups
Rolled Oat1 cup
Skim Milk3 tbsps
Extra-Virgin Olive Oil1.5 tsps
Oregano (dried)1 tsp
Garlic (minced)1 tsp
Anise Seed1 tsp
Red Pepper Flake30 g
Basil Leaves (fresh)Directions:
1
Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper
2
Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight
3
Preheat oven to 450 degrees F (230 degrees C)
4
Place a baking stone on the lowest rack in the oven
5
Line a baking sheet with parchment paper
6
Process oats in a blender until powdered
7
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
8
Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape
9
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
10
Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes
11
Top pizza with basil and cheese, close the oven door, and turn off the oven
12
Let pizza sit in the oven until cheese melts, about 5 minutes
13
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
14
Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more