Okay, so this is a somewhat involved recipe, but I promise, it’s a breeze to follow.
You’re going to need the following:
7:2:2 seasoning, courtesy of the blog Cooking For Two.
6 slices thick cut bacon
8 ounces boneless, skinless chicken breast (I use tenderloin)
1.50 cups mozzarella cheese (plus a couple handfuls)
2 TBSP cream cheese
0.75 cups almond flour
1 egg, beaten
2 TBSP light ranch dressing (NOT KETO)
10″ cast iron (or other) skillet that is oven safe.
Cookie sheet or pizza stone
To start, put 10″ cast iron skillet over medium heat to warm and turn oven to 400 degrees F.
Dice bacon and add to skillet once hot, cooking until crisp. Remove to the side.
Sprinkle 7:2:2 seasoning on rinsed and dried chicken breast. Lay chicken in skillet, seasoned side down, and cook for three minutes in the bacon fat. Season reverse side and cook for an additional three minutes. Remove pan from heat and place into the oven for fifteen to twenty minutes, until a thermometer reads 165 degrees. Set chicken to the side to make the crust.
Place parchment onto cookie sheet.
Raise oven temperature to 425 degrees F
Mix mozzarella and cream cheese in a microwave-safe bowl, and cook for one minute. Remove from microwave, stir, and return to microwave for another thirty seconds.
Add beaten egg and flour to the cheese mixture and stir to combine. It will look like a gloopy mess, don’t panic.
Dampen your hands with cold water and spread the cheese dough out on the parchment paper, making it as thin as possible without tearing. It’s going to be hot but not too bad. If you find you can’t spread the mix, return it to the microwave for an additional 30 seconds to loosen things up again.
Dock the dough with a fork.
Place in oven for ten to twelve minutes, checking about halfway through to ensure you don’t have any large bubbles forming.
While the crust is cooking, shred your chicken and mix together with the bacon. Set aside.
When the time is up, remove from the oven and spread the ranch dressing (or whatever you choose to use for sauce) onto the dough using a pastry brush. Sprinkle with the chicken and bacon, plus additional mozzarella cheese.
Return to the oven for an additional ten to twelve minutes.
The Dirty Oracle
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