The Best Recipes Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust

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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 :

• 3 ounces cooked chicken breast, cut into 1/4-inch strips
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon ground black pepper (optional)
• ¼ teaspoon cayenne pepper (optional)
• 2 ⅓ cups rolled oats
• 1 cup skim milk
• 3 tablespoons extra-virgin olive oil
• 2 egg whites
• 1 ½ teaspoons dried oregano
• ½ teaspoon minced garlic
• ⅛ teaspoon anise seed
• 8 sprays olive oil cooking spray, or to taste
• ½ pound roma (plum) tomatoes, thinly sliced
• ¾ cup frozen spinach leaves, broken into small pieces
• 1 ounce portobello mushroom, diced
• 1 teaspoon minced garlic
• ¼ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes
• ½ ounce fresh basil leaves
• 1 ounce shredded Cheddar cheese (such as Cabot(R)), or more to taste

Instructions :

Prep : 30M	Cook : 4 M	Ready in : 8H50M

Notes :

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