YOUR SOLIN GENERATED RECIPE
Oven-baked chicken crust topped with vibrant tomato sauce and melted mozzarella, finished with a fragrant basil chiffonade for a crisp and savory bite.
INGREDIENTS
6 oz Ground chicken
2 tbsp Egg whites
1 tbsp Grated parmesan cheese
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
2 tbsp Tomato sauce
1.5 oz Part-skim mozzarella cheese
4 leaves Fresh basil
1 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the ground chicken, egg whites, parmesan cheese, garlic powder, oregano, salt, and pepper until well incorporated.
Place the chicken mixture onto the prepared baking sheet and press it into a thin, even circle about 8 inches in diameter.
Bake the crust for 15 to 20 minutes, or until the edges are golden brown and the center is firm to the touch.
Remove from the oven and spread the tomato sauce evenly over the crust, leaving a small border around the edges.
Top with the mozzarella cheese and return to the oven under the broiler for 2 to 3 minutes until the cheese is bubbly and slightly browned.
Garnish with fresh basil leaves and a light drizzle of olive oil before slicing.