Pizza on a Chicken Mince Crust

1. 1 Ground chickenpack 500 g ≈ $3.91 200 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Tomato pastepack 140 g ≈ $1.00 20 g
4. 4 Mozzarellapack 125 g ≈ $1.80 60 g
5. 5 Tomatoes≈ $4.67 per kg 70 g
6. 6 Bell peppers≈ $6.00 per kg 50 g
7. 7 Dried oregano 1 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: mix the mince with egg, salt and pepper; spread on parchment in a thin circle.

2. Bake the base: put in a preheated 200 °C oven and bake on high heat for about 12 minutes, until the juices run and the edges begin to set.

3. Remove excess juice: take the baking sheet out of the oven and carefully drain the juices to keep the surface dry for further topping.

4. Assemble the toppings: spread the base with tomato³ paste, arrange the tomatoes⁵, sprinkle with pepper, add mozzarella⁴ in layers and dust with oregano; keep on a rimless sheet pan.

5. Finish cooking: return the pizza to the oven and bake at medium heat for about 10 minutes, until the top melts and the edges turn lightly golden; goal is a golden top and soft filling.

6. Serve: remove from the oven, let stand for 5 minutes, slice and serve. Greens for garnish or a simple salad will do.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.