Happy 2018 y’all! Sorry I haven’t posted much the last two weeks, but boy have things been busy! Last night I finally had a little time to cook, but I made something so simple you won’t even believe how great it was. I had this idea to do something with chicken and these big slices of pepperoni. At first I thought some kind of roulade, but then it morphed into pizza! Sans crust!
I pounded out the chicken thighs as thin as I could. You can also use breasts here, but I do like how moist chicken thighs stay and they are hard to overcook, so I thought they’d work well for this.
Then I spread them on a baking sheet on top of non-stick foil (love this stuff) and a little EVOO.
I drizzled on some truffle oil, salt, pepper, and oregano.
Then I baked the chicken “crust” for about 15 minutes on 350. Yes, I know this isn’t really pizza, but it’s still fun cause then I topped it with fun stuff!! When it’s about half baked, take the chicken out and get ready to top it!
I started with tomato sauce and a couple kinds of cheese. I didn’t have any mozzarella on hand, so I used Muenster and Parmesan. It worked pretty well.
Then I laid down a layer of that big slice style pepperoni.
And added some red peppers and green olives. Add any toppings you like. I think toppings are my favorite part about pizza. Ok, no, it’s everything. Pizza is so good. But this is a nice guilt-free variation.
Pop back in the oven for another 15 minutes or so to get all the toppings melted and cooked. See, it’s like pizza!
But you can’t exactly pick up the slices, so it’s fork and knife pizza. Ok, ok, it’s still delicious, low carb (practically no-carb, actually), and healthy!!
I threw down a quick side of some lightly steamed broccoli just for some more healthy factor and because I always need some kind of veg on my plate (unless it’s a cheese plate!). It came out delicious!! I even lost my last bite to my hovering husband because he loved it so much!
Eat, Drink, and Go! 