High-Protein Chicken Pizza on a Greek Yogurt Crust

Ingredients

• 220 gall-purpose flour
• 250 gplain 0% Greek yogurt
• 2 tspbaking powder
• ¼ tspsalt
• 150 glow-sodium marinara sauce
• 300 gboneless skinless chicken breast, cooked and sliced
• 120 gpart-skim mozzarella, grated
• 1red bell pepper
• 100 gwhite or cremini mushrooms
• ¼medium red onion
• 1 tspdried oregano

Method

1. Preheat the oven to 220°C (425°F) with a rack in the lower third. Line a large baking sheet with parchment and dust with flour.

2. If the chicken is raw, season and cook it in a lightly oiled skillet over medium-high heat for 5 to 6 minutes per side, until it reaches 74°C (165°F). Rest and slice.

   12 min timer

3. Mix the flour, Greek yogurt, baking powder and salt with a spoon, then knead on a floured counter for 1 to 2 minutes until smooth and only slightly tacky.

4. Roll or press the dough out thinly, about 5 mm (1/4 inch), on the tray.

5. Bake the crust alone for 8 minutes, until set and lightly golden.

   8 min timer

6. Spread with the marinara, then add the chicken, sliced pepper, mushrooms and red onion. Top with mozzarella and oregano.

7. Bake for 10 to 12 minutes more, until the cheese is bubbling and the base is crisp underneath.

   12 min timer

8. Rest for 3 minutes, then cut into 8 slices.

Storing and reheating

Keeps 2 days.