Chicken Crust Tortilla Pizza

Chicken layer

• 453g ground chicken453 ozlbgkg ground chicken
• 30ml egg white2.03 tsptbspcupfl ozptqtgalmlL egg white
• 3.75ml fine sea salt0.76 tsptbspcupfl ozptqtgalmlL fine sea salt
• 7.5ml garlic powder0.51 tsptbspcupfl ozptqtgalmlL garlic powder
• 3.75ml onion powder0.76 tsptbspcupfl ozptqtgalmlL onion powder
• 1.25ml red pepper flakes0.25 tsptbspcupfl ozptqtgalmlL red pepper flakes
• 3 x 20cm high-protein tortillas3 x 20cm high-protein tortillas
• 15ml vegetable oil (5ml per sear)1.01 tsptbspcupfl ozptqtgalmlL vegetable oil (5ml per sear)

Topping

• 90ml pizza sauce0.38 tsptbspcupfl ozptqtgalmlL(≈ ⅓ cup) pizza sauce
• 120g part-skim mozzarella, shredded120 ozlbgkg part-skim mozzarella, shredded
• 30g parmesan, finely grated30 ozlbgkg parmesan, finely grated
• 7.5ml dried oregano0.51 tsptbspcupfl ozptqtgalmlL dried oregano
• Fresh basil, to finish (optional)Fresh basil, to finish (optional)

1. 1Heat the oven to 150°C. Set a wire rack on a sheet pan.
2. 2Combine the ground chicken, egg white, salt, garlic powder, onion powder and red pepper flakes in a bowl. Mix for 60-90 seconds, until tacky.
3. 3Divide the mixture into 3 portions of about 161g. Spread one across each tortilla in an even 5mm layer, right to the edge.
4. 4Heat 5ml vegetable oil in a 25cm nonstick or cast-iron skillet over medium-high until it shimmers.
5. 5Lay a tortilla into the skillet chicken side down. Press flat with a spatula for 30 seconds.
6. 6Sear for 6 minutes, until the chicken is browned and releases cleanly from the pan.
7. 7Lift the pizza out with a wide thin spatula onto the wire rack, chicken side up. Wipe the skillet, add 5ml fresh oil, and repeat with the remaining two tortillas.
8. 8Blot the surface of the chicken with a paper towel.
9. 9Spread 30ml pizza sauce over each, leaving a 1cm border. Top with the mozzarella, parmesan, oregano and any other toppings.
10. 10Bake for 6 minutes, until the cheese is melted.
11. 11Rest for 2 minutes, then cut.