• M-FOU

Mushroom Meatza


100g ground chicken breast

1/2 cup canned tomatoes

1 tsp dried basil

1/2 tsp garlic minced

1 tbsp onion chopped fine

1/2 tsp ground black pepper

1.5 tsp salt

1 tbsp chicken broth

1/4 tsp salt

1 cup mushrooms

1 Sliced Pepper

1/4 tsp salt

1/4 tsp black pepper

  • 2 tsp nutritional yeast Begin by making pizza sauce: Add 1 tbsp chicken broth, minced garlic and onions to a small pan and sauté until the garlic begins to brown.

  • Add the canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.

  • Boil for 3-5 minutes or until slightly thick.

  • Remove from heat and puree.

  • Set aside.

  • Add 4 Tablespoons water to a large pan along with the onion slices.

  • Cook over medium heat, stirring occasionally until the water has evaporated and the onions are beginning to brown on the bottom of the pan (about 8 minutes).

  • Add another 4 tablespoons of water to the pan and let it cook off again, stirring occasionally.

  • The onions should be nicely browned and caramelized.

  • Add the mushrooms and 1/4 cup more water to the pan and sauté until all the liquid has been absorbed. Add salt to the mix and set aside.

  • In a large bowl, mix ground chicken and salt.

  • Press chicken mix into a 20cm pizza pan.

  • Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible.

  • Remove the plastic wrap.

  • Bake the chicken crust in a 200̊C oven for 20 minutes, chicken crust will begin to brown.

  • Remove from the oven and spread pizza sauce over chicken crust, leaving ½ cm gap around the edges.

  • Distribute the mushroom and onion mix evenly on top of sauce.

  • Return the pizza to the oven for another 5 minutes.

  • Remove and sprinkle with nutritional yeast.

  • Serve while hot!

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South Africa

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