Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust
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Recipe Summary 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.Ingredients | Dish Drainer Matt3 ounces cooked chicken breast, cut into 1/4-inch strips½ teaspoon smoked paprika (Optional)½ teaspoon ground black pepper (Optional)¼ teaspoon cayenne pepper (Optional)2 ⅓ cups rolled oats1 cup skim milk3 tablespoons extra-virgin olive oil2 egg whites1 ½ teaspoons dried oregano½ teaspoon minced garlic⅛ teaspoon anise seed8 sprays olive oil cooking spray, or to taste½ pound roma (plum) tomatoes, thinly sliced¾ cup frozen spinach leaves, broken into small pieces1 ounce portobello mushroom, diced1 teaspoon minced garlic¼ teaspoon ground black pepper (Optional)⅛ teaspoon red pepper flakes½ ounce fresh basil leaves1 ounce shredded Cheddar cheese (such as Cabot®), or more to tasteDirectionsSeason 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.Info | Dish Drainer Mattprep:
30 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
4
Yield:
4 servings
TAG : Matt's Marinated Chicken Spinach Pizza - Quick, Pourable CrustMain Dish Recipes, Pizza Recipes, Chicken,