Can I use ground chicken instead of breast?

Yes, but ground chicken will give a denser texture. It's better to blend the breast yourself for a softer crust. If using ready-made mince, add an egg for binding.

It may have been overbaked. Stick to 15 minutes at 180°C. You can also add 1 tablespoon of sour cream or mayo to the mixture for extra moisture.

Can I add other vegetables?

Yes, bell pepper, zucchini, or marinated mushrooms work great. Slice them thinly so they heat through during the second bake.

Can I make it without an egg?

The egg helps bind the mixture and makes the crust elastic. If you don't have one, replace with 1 tablespoon of sour cream or softened butter, but the texture will be less firm.

Blitz pizza

Name: Blitz pizza
Total time: 35 min
Yield: 2 порции
Cuisine: International
Ingredients: Pickled Cucumber — 150 g; Chicken fillet — 350 g; Chicken egg — 55 g; Semi-hard cheese — 100 g

45min

655g

Nutrition per 100g

112

This blitz pizza is a game-changer for pizza lovers who want to skip flour and extra calories. A crispy chicken crust, tangy pickles, and melted cheese come together for a perfect flavor combination. Simple and fast — no dough-kneading, just a blender and an oven. A great choice for a quick dinner or a satisfying snack.

LunchMeatFats & OilsVegetablesBakedAt the TablePizza

WHAT YOU WILL NEED

From ingredients

4 products

Topping

Pickled Cucumber150 g

Semi-hard cheese100 g

Base

Chicken fillet350 g

Chicken egg55 g

SIMPLE PROCESS

Step by step recipe

The key to this recipe is turning chicken breast into a smooth paste that bakes into a firm, crispy crust. First bake the chicken base until golden, then add the toppings and finish baking. Be careful not to dry out the crust and make sure the cheese melts well.

Step 1

Prepare the Chicken Base

Cut the chicken breast into large chunks, place in a blender with the egg and a pinch of salt. Blend until you get a smooth, paste-like consistency.

Step 2

Spread on a Baking Sheet

Line a baking sheet with parchment paper or grease it lightly. Spread the chicken mixture evenly into a round or rectangular shape about ½ inch thick.

Step 3

First Bake

Preheat oven to 180°C (350°F). Place the baking sheet with the base and bake for 15 minutes until lightly golden.

Step 4

Prepare the Toppings

Slice the pickles into thin rounds or half-moons. Grate the cheese coarsely.

Step 5

Second Bake

Remove the base from the oven, arrange the pickle slices on top, and sprinkle with the grated cheese. Return to the oven and bake for another 10–15 minutes until the cheese melts and turns golden.

Step 6

Serve

Let the pizza cool slightly, slice into portions, and serve hot. Enjoy!

CHEF'S TIP

Choose Juicy Chicken Breast

For a tender crust, use chilled boneless, skinless breast. Blend it into a smooth paste — this gives a uniform, elastic texture.

Get a Crispy Crust

Grease the baking sheet lightly or line it with parchment. Spread the mixture evenly to about ½ inch thick for even baking and a golden finish.

Don't Overbake the Base

The first bake at 180°C should not exceed 15 minutes — enough to set the crust without drying it out. Overbaking makes it tough.

Play with Toppings

Instead of pickles, try marinated mushrooms, olives, bell peppers, or smoked chicken. Just avoid too much wet topping to keep the crust crisp.

SUBSTITUTIONS

Add your taste

With Tomatoes Instead of Pickles Replace pickles with fresh tomato slices — the pizza becomes juicier and less salty.
With Herbs and Spices Add dried basil, oregano, or garlic powder to the chicken mixture for extra flavor. Sprinkle fresh herbs on top before serving.
With Mushrooms Use marinated or sautéed button mushrooms instead of pickles for a richer, earthier taste.
With Garlic Mayo Sauce Before the second bake, spread a thin layer of garlic mayo over the top for added tang and a golden glaze.

HOW TO STORE

How to Store Blitz Pizza

Cool the pizza completely at room temperature, then place in an airtight container and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is not recommended — the chicken crust becomes grainy.

GOOD TO KNOW