Chicken-Crusted Asian Veggie Pizza
Chicken-Crusted Asian Veggie Pizza
We made this creative pizza in our bariatric cooking class last year and everyone loved it; I mean LOVED it. So much flavor, easier to make than you think. And if you’re aiming to reduce extra carbohydrates in your diet, especially the refined, processed types then this pizza is for you. Ground chicken is a relative newcomer to the butcher block. It performs much like it’s popular cousin, ground turkey, and can be used in place of it any time. Have you tried a chicken crusted pizza before? It’s unique and you’ll end up eating it with a fork instead of your hands, but the results are worth washing a fork or two. I love the tangy Asian sauce; it’s full of flavor and the toppings are colorful and nutrient rich. I’m surprised how quick this dish is to make, especially when you have all the ingredients ready to go. The crust and sauce can be made ahead and the toppings can be chopped/prepped ahead as well so that cooking time is at a minimum.
- Chicken-Crusted Asian Veggie Pizza
- 1 clove garlic, minced
- 1 tsp grated fresh ginger or 1/2 tsp ground dried ginger
- 1/4 tsp each sea salt and fresh ground black pepper
- 1 lb lean ground chicken
- 2 Tbsp oyster sauce
- 2 Tbsp water
- 1 Tbsp hoisin sauce
- 2 tsp reduced-sodium soy sauce
- 1-2 tsp chili paste, to taste
- 1 tsp sugar
- 2 tsp cornstarch
- 1/4 cup grated carrot
- 1/4 cup chopped red bell pepper
- 2 Tbsp sliced green onion
- 2 Tbsp chopped peanuts
- 2 Tbsp chopped fresh cilantro
- Preheat oven to 425 degrees. Line a rimmed baking sheet or pizza stone with parchment paper.
- Combine garlic, ginger, salt, pepper and chicken in medium bowl; mix to combine. Spread chicken mixture onto the prepared pan, spreading thin, about 1/4-inch thick and forming a rectangle or circle. Bake for 10 minutes or until cooked all the way through.
- In the meantime, combine the sauce ingredients in a medium saucepan and place over medium high heat; stir to combine until sauce is slightly thickened, about 3-4 minutes.
- Spread sauce over baked chicken crust. Arrange topping ingredients over sauce.
- Bake in oven for another 5-10 minutes or until vegetables are slightly browned. Allow to cool slightly. Cut into wedges and serve with a fork!