Ground chicken meatza with mushrooms, zucchini, and arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ground chicken meatza with mushrooms, zucchini, and arugula pesto

Diabetes-Friendly, Carb-Conscious, Gluten-Free, Paleo, Mediterranean, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 440 Calories/Serving

30–45 Minutes

This isn’t your traditional pizza. It’s a grain-free meatza made with a ground chicken crust, herbed marinara sauce, and savory vegetable toppings.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground chicken
  • 1 organic egg
  • 1 organic zucchini or yellow squash
  • 2 ounces organic cremini or other button mushrooms
  • 1 organic red onion
  • 1 or 2 cloves organic roasted garlic
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 1 ounce sliced pitted black olives
  • Sunbasket arugula pesto (arugula - walnuts - EVOO - garlic - kosher salt)

Nutrition per serving

Calories: 440, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 195mg (65% DV), Sodium: 490mg (20% DV), Carbohydrates: 21g (7% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the meatza crust

  • Heat the oven to 425°F.
  • Lightly grease a sheet pan [2 sheet pans] with 1 to 2 teaspoons oil.
Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. In a medium bowl, lightly beat the egg with a fork until blended. Add the chicken, season generously with salt and pepper, and mix until just combined. Transfer the meat mixture to the prepared sheet pan [2 sheet pans] and, using your fingers, form into a 6-by-8-inch rectangle [2 rectangles] about ½ inch thick. Bake until the chicken is almost cooked through, 6 to 8 minutes.
While the crust bakes, prepare the toppings.

2

Prep the toppings

  • Cut the zucchini in half lengthwise, then crosswise into thin half-moons.
  • Thinly slice the mushrooms.
  • Peel the onion, cut in half lengthwise, then thinly slice crosswise.
  • Cut any large roasted garlic cloves in half lengthwise or into quarters, if desired.

3

Finish the meatza

Remove the sheet pan from the oven. Spread the marinara evenly over the crust, leaving a ½-inch border around the edges. Top with the zucchini, mushrooms, and as much onion, garlic, and olives as you like. Season with salt and pepper. Return to the oven and bake until the vegetables are lightly browned and tender and the chicken is cooked through, 6 to 8 minutes. Remove from the oven, add dollops of the arugula pesto, season to taste with salt and pepper, and cut into fourths on the diagonal.

Serve

Transfer the meatza to individual plates and serve.
Kids Can!
  • Grease the sheet pan.
  • Time the cooking.
  • Dollop the meatza with the arugula pesto.