matt's marinated chicken spinach pizza - quick, pourable crust

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 8 hrs 50 mins


• season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.
• preheat oven to 450 degrees f (230 degrees c). place a baking stone on the lowest rack in the oven. line a baking sheet with parchment paper.
• process oats in a blender until powdered. add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. pour dough prepared baking sheet and use a spoon to spread dough into desired shape.
• spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
• place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.
• top pizza with basil and cheese, close the oven door, and turn off the oven. let pizza sit in the oven until cheese melts, about 5 minutes.
• transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.