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INGREDIENTS
CRUST
- 1-lb rotisserie chicken meat
- 8-oz shredded low-moisture mozzarella
- 4-oz block cream cheese (softened to room temperature)
- 4-Tablespoons grated parmesan cheese (dry)
- 1-Tablespoon beef gelatin powder
- 2-Large eggs
Optional: Johhny’s Garlic Spread & Seasoning
TOPPINGS
- Mozzerella
- Pepperoni
- Sausage
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DIRECTIONS
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Place Chicken, Mozzarella Cheese, Cream Cheese, Eggs, Parmesan Cheese, Gelatin into Food Processor.
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Process and scrape down sides as needed until a dough is combined.
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Baking the Meatza
Pre-heat the oven (Conventional 350F degrees/Convection 325F degrees)
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For the quarter-sheet pan split the dough in half, for a half-sheet pan, use all of the dough.
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Oil the sheet pan liberally, or line with parchment.
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With greased hands, press the dough evenly into the pan.
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Sprinkle with Johnnys and place into the oven and bake until crust is lightly brown (approximately 15-20 minutes).
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Take crust out of the oven.
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Increase the oven temperature to 400 degrees.
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Top your pizza with whatever toppings you want (mine is straight pepperoni and cheese).
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Place in 400 degree oven until done to your liking (approximately 5-10 minutes).
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Get your Meatza on!
Notes
The parmesan and Johnnys help flavor the crust and make it less “chicken-y” tasting. Omit if you like your chicken crust to have max chicken flavor.
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