Pizza con base de pollo

Ingredientes

• 1 lb ground chicken (thigh, or a mix of thigh and breast) (450–500 grams / 16 oz )
• 1/2 cup Parmesan cheese, finely grated and pressed into the cup (40 grams / 1.5 oz )
• 1/2 cup mozzarella, shredded (low-moisture works best — less water release) (50 grams / 1.75 oz )
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Pinch of salt (optional — the cheeses are salty)
• 3–4 tablespoons pizza sauce
• 1/2 cup shredded mozzarella (60 grams / 2 oz )
• 1/3 cup shredded Cheddar or other similar cheese (40 grams / 1.5 oz )
• 5 cherry tomatoes (halved, added after baking)
• 1 tablespoon basil pesto (added after baking)
• Fresh basil leaves to serve (optional)
• 3-4 tablespoons pizza sauce
• 1/2 cup shredded mozzarella (60 grams / 2 oz )
• 1/3 cup shredded Cheddar or other similar cheese (40 grams / 1.5 oz )
• 1 tablespoon chopped red onion
• 1/4 cup sliced mushrooms (fresh or marinated)
• 1/4 cup diced red bell pepper (capsicum)
• Pinch of dried chili flakes (optional)
• Fresh parsley or basil to finish (optional)

Preparación

1. 1

   Preheat oven to 220°C / 425°F. Line a large round pizza pan or rimmed flat baking tray with baking paper.

2. 2

   Combine the ground chicken, Parmesan, Mozzarella, garlic powder, herbs, onion powder, and black pepper: In a large bowl, combine the ground chicken, Parmesan, Mozzarella, garlic powder, herbs, onion powder, and black pepper. Season with a little salt. Mix well until combined.

3. 3

   Make one large pizza or divide this mixture into two balls: You can make one large pizza or divide this mixture into two balls and make two smaller pizza bases for different toppings.

4. 4

   Place the mixture ball on the baking tray and flatten with your hands. You can place a second sheet of baking paper on top and use a rolling pin, or use your hands to press it out into a thin, even round. Patch up any torn edges with your fingers.

5. 5

   Bake for 20 minutes at 220°C / 425°F until the crust is firm, visibly dry on top, and golden at the edges. If liquid has pooled around the 10 or 15-minute mark, remove the tray and blot gently with paper towel.

6. 6

   Remove from the oven and rest for 5 minutes.

7. 7

   Spread pizza sauce over the crust in a thin, even layer, and top with shredded cheeses. For Option 1, just bake with the cheeses on top, and for Option 2, place red onions, mushrooms and peppers over the top.

8. 8

   Return to the oven for 7–10 minutes until the cheese is melted and bubbling and the toppings are cooked.

9. 9

   Option 1 (Pesto & Cherry Tomato): For Option 1 (Pesto & Cherry Tomato): remove from oven, top with sliced cherry tomatoes and drizzle generously with pesto. Add fresh basil if using.

10. 10

    Option 2 (Red Onion, Mushroom & Pepper): For Option 2 (Red Onion, Mushroom & Pepper): finish with a pinch of chili flakes and fresh herbs.

11. 11

    Rest, slice, and serve: Rest for 2-3 minutes before slicing into 6–8 pieces. Serve immediately.