CSANews 133

Chicken Pizza Crust (Makes two crusts) 2 pounds ground chicken 1 cup finely grated Parmesan cheese 2 large eggs 1 teaspoon garlic powder 2 teaspoons Italian seasoning Kosher salt and pepper, to taste Toppings for Two Pizzas (customize as desired) 1 cup low-sugar pizza sauce 2 cups part-skim shredded mozzarella cheese 8 rounds chicken or turkey bacon, cooked and cut into slices 1 cup sliced, slightly sauteed mushrooms ½ sweet onion, thinly sliced and slightly sauteed Food & Drink Instructions: 1. Preheat your oven to 425°F (220°C) and line a baking sheet or pizza pan with parchment paper. 2. In a medium bowl, combine the ground chicken, Parmesan cheese, egg, garlic powder, Italian seasoning, salt and pepper. Mix thoroughly until well combined. 3. Transfer the meat mixture to the prepared pan and spread it into a round shape about ¼-inch thick. 4. Bake in the preheated oven for about 30 minutes, or until the edges start to brown and the crust is firm. Be sure to not overcook the crust or it will taste dry. 5. Remove the crust from the oven and spread tomato sauce over it. 6. Top with part-skim shredded mozzarella cheese, bacon, mushrooms and onion. 7. Return the pizza to the oven and bake for an additional 5-10 minutes, or until the cheese melts and bubbles. 8. Remove from the oven, garnish with fresh basil if desired, slice and serve. Suggested Wine: We’re embracing Italian flavours with this high-protein pizza, and what better companion than a classic Italian red? Think Chianti. Its medium body, earthy undertones and vibrant acidity perfectly complement the tanginess of the tomato sauce and offset the saltiness of the bacon. This refreshing acidity cuts through the creaminess of the mozzarella, ensuring that each bite remains lively and satisfying. Enjoy this delightful pairing for a truly authentic Italian experience! CSANews | WINTER 2024 | 47

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