Now THIS is Something Good: Chicken Melt Pizza

Sundays have typically been pizza day for Pete & I. But when we’re taking the grands to church, we also take them out for lunch afterward, and then don’t have our pizza. Today, however, the kids had other plans and I couldn’t have gotten to church anyway so we had our pizza day. Pete has a brand of frozen pizza that he enjoys, and doctors it up before baking with tons of mushrooms and veggies, and extra cheeses, so that’s what he had.

I, on the other hand, wanted to try something different. I asked Pete to make me some chicken salad (with a can of chicken, onions*, and mayo only). And then I made my carnivore crust: finely shredded mozzarella and parm, mixed with an egg, then add a parm/romano blend (from the can), spread it out on a parchment-lined baking sheet, and air-fried it on 450°F until browning and bubbly.

* onions are very finely diced so that just a small amount will permeate the chicken with a lot of onion flavor without the carbs; obviously leave them out if you decide to try this.

After the crust was baked and cooled, I spread some chicken salad on it, and topped with shredded swiss cheese, putting it back into the AFO under the broiler until the cheese was really well melty and bubbly, and the edges of the crust was brown and crispy. Once the “pizza” had cooled enough for the crust to set, I could pick the slices up like a regular pizza; it’s very strong!

One of my favorite sandwiches has always been a tuna melt. These days we buy canned salmon instead of tuna, but today I wanted a “chicken melt”, pizza style. And that is just what I got…and it is FANTASTIC!!

(sorry – I forgot to get a picture before devouring it.)


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