Chicken and Green Onion Pizza

Ingredients

• 2 Chicken breasts (Medium-sized, skinless and boneless; cut into pieces for processing)
• 1 Egg
• 25 g Grated Parmesan cheese
• Salt (To taste)
• Black pepper (To taste)
• Dried oregano (To taste)
• Paprika (To taste)
• 2 tsp Oil (For brushing the base and sautéing the vegetables; estimated amount based on the transcript)
• 3 Green onions (Stalks; reserve the green part to finish the cream sauce)
• 2 Leeks (Stalks, sliced)
• 1 tbsp Cream cheese
• 1 tbsp Milk (A splash; estimated amount)
• Mozzarella cheese (As needed for broiling; may be substituted with another light, creamy cheese. Estimated amount: 100 g)

Steps

1. 1

   Preheat the oven to its maximum temperature, approximately 240–250 °C. Prepare a nonstick baking sheet; if it is not sufficiently nonstick, cover it with parchment paper and grease it lightly.

2. 2

   Place the chicken breasts in a food processor and process until you obtain a uniform mixture with no large pieces.

3. 3

   Add the egg, Parmesan cheese, oregano, paprika, salt, and pepper. Process again until fully combined and a moist, homogeneous paste forms.

4. 4

   Transfer the chicken mixture to the baking sheet. Using a spatula or the back of a spoon, spread it into a thin layer and shape it into a round or square, as preferred.

5. 5

   Lightly brush the surface of the base with oil. Bake at the maximum temperature for about 20 minutes, until the base is cooked, firm, and golden around the edges.

6. 6

   While the base is baking, wash and slice the green onions and leek. Separate the green part of the green onions to add at the end.

7. 7

   Heat a little oil in a skillet over medium heat. Add the leek and the white part of the green onions, season with a little salt, and sauté until tender and fragrant, approximately 5–7 minutes.

8. 8

   Add the cream cheese and a splash of milk to the skillet. Stir and cook briefly until creamy.

9. 9

   Add the reserved green part of the green onions and stir to distribute. Remove the cream sauce from the heat.

10. 10

    When the base is ready, remove it from the oven and spread the leek and green onion cream sauce evenly over the surface.

11. 11

    Top with the mozzarella—or the chosen light, creamy cheese.

12. 12

    Return the pizza to the oven at the maximum temperature and broil until the cheese is completely melted and golden, approximately 5–10 minutes. Watch it closely to prevent burning.

13. 13

    Let the pizza rest for 2–3 minutes, then slice and serve hot. The base should be crisp around the edges and more tender in the center.

Notes

The original recipe specifies the seasonings to taste and mozzarella as needed. For a crispier base, spread the chicken into a thin layer and do not remove the pizza from the first bake until the edges are well browned. The recipe is flourless and naturally gluten-free, provided that all products used are certified gluten-free.

Nutrition per serving

• main course
• pizza
• flourless
• gluten-free
• high-protein
• baked
• chicken
• healthy