Chicken Pizza with Potato Crust

A mouth-watering pizza dinner made using two types of cheese! Enjoy seasoned chicken fillets and olives over a tender crust made using egg, hash-brown potatoes and cheese - ready in just 30 minutes!

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Servings 6

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: (4-oz.) pkg. refrigerated lemon pepper-seasoned chicken breast fillets

2: egg whites

1/4: cup grated Parmesan cheese

1/2: teaspoon salt

1/2: teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves

1/8: teaspoon pepper

1: (20-oz.) pkg. refrigerated shredded hash-brown potatoes

2: Italian plum tomatoes, thinly sliced

1/4: cup sliced ripe olives

4: oz. (1 cup) shredded mozzarella cheese

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Directions

1 Heat oven to 425°F. Cook chicken as directed on package.
2 Meanwhile, spray 12-inch pizza pan with nonstick cooking spray. In medium bowl, beat egg whites, Parmesan cheese, salt, rosemary and pepper with fork until well combined and slightly foamy. Add potatoes; mix well. Press potato mixture in pizza pan to form crust.
3 Cut cooked chicken into bite-sized pieces. Arrange chicken, tomatoes and olives over crust. Sprinkle with mozzarella cheese.
4 Bake at 425°F. for 15 to 18 minutes or until cheese is melted.

EXPERT TIPS

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Expert Tips

Italian plum tomatoes, also called Roma tomatoes, have less moisture and more concentrated flavor than conventional tomatoes. Thus, plum tomatoes are chosen for commercial tomato paste. Plum tomatoes make a great pizza topping because they add lots of tomato flavor with little juice so the crust stays crisp.

Try Moroccan olives on this pizza. Moroccan olives are small but rich oil-cured black olives.

This pizza has a tender potato crust that is less sturdy than traditional bread crust, so it's best to eat it with a knife and fork.