YOUR SOLIN GENERATED RECIPE
Crispy Chicken Crust Pizza with Roasted Vegetables and Fresh Herbs
Enjoy a satisfying twist on pizza featuring a protein-packed chicken crust topped with vibrant roasted red bell pepper and zucchini, a tangy unsweetened tomato sauce, a sprinkle of low-fat mozzarella, and fresh basil. This light yet flavorful dish delivers a delightful balance of textures and a burst of fresh herb aroma, making it a great option for a healthy dinner that won't weigh you down.
INGREDIENTS
5 oz Ground Chicken Breast (141g)
1 oz Low-Fat Mozzarella Cheese (28g)
1/3 cup Red Bell Pepper, diced (50g)
1/3 cup Zucchini, diced (50g)
1/4 cup Unsweetened Tomato Sauce (62g)
2 tbsp Fresh Basil, chopped (4g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, season the ground chicken breast lightly with salt and pepper. Press the chicken onto the parchment paper, forming a thin, even round crust about 1/4-inch thick.
Place the chicken crust in the oven and bake for 12-15 minutes until it is set and lightly browned around the edges.
While the crust bakes, toss the diced red bell pepper and zucchini with a drizzle of olive oil, a pinch of salt, and pepper. Spread them on a separate rimmed baking sheet and roast in the oven for about 10 minutes until tender and lightly charred.
Remove the chicken crust from the oven. Spread the unsweetened tomato sauce evenly over the crust.
Top with the roasted vegetables and sprinkle evenly with the low-fat mozzarella cheese.
Return the assembled pizza to the oven for an additional 5 minutes until the cheese starts to melt.
Garnish with freshly chopped basil before serving. Enjoy your crispy chicken crust pizza with fresh herbs and vibrant roasted vegetables!