1tbspchicken brothFat Free (water would work perfectly too)
1tspgarlicchopped
1/4tspred pepper flakes
1/2cupcanned diced tomatoes
1tspdried basil
1/2tspsalt
1cupjarred roasted red peppers– AP
1/2cupsliced onions
Instructions
In a large skillet, heat chicken broth over medium heat and add garlic. Cook for 3 minutes, stirring occasionally.
Add red pepper flakes and tomatoes and cook for 15 minutes or until sauce thickens. Add basil and salt to pan and stir. Set sauce aside.
In a large bowl, mix ground chicken and salt.
Press chicken mix into an eight-inch pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.
Bake in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
Remove crust from oven and spread sauce over the pizza and almost to the edge, leaving a 1/2-inch gap with no sauce.
Arrange the onion slices and roasted peppers across the top of the pizza. Return to oven for 5 minutes. Remove from oven and serve hot.