Stettlers Cabin

Ingredients

• 5 oz minced chicken (trimmed of all fat)
• 1 oz part-skim mozzarella (for crust)
• 1 oz part-skim mozzarella (for topping)
• 8 slices turkey pepperoni
• 60 g mushrooms, sliced
• 2 ripe plum tomatoes
• 1 tsp stevia simple syrup (optional) — 1 part water : 1 part stevia
• 1 tbsp Italian seasoning mix (½ for sauce, ½ for crust)

Instructions

1. Preheat oven to 400°F (200°C).
2. Make fresh sauce: Score an “X” on each tomato. Blanch in boiling water 30–45 sec, shock in ice water, peel, chop, and cook in a saucepan over medium heat. Mash with a potato masher as it reduces; stir in ½ tbsp Italian seasoning. Add 1 tsp stevia syrup if you like it slightly sweet. Set aside.
3. Sauté mushrooms: Cook sliced mushrooms in a skillet over medium heat until tender and lightly browned. Set aside.
4. Mix crust: Combine minced chicken, 1 oz mozzarella, and the remaining ½ tbsp Italian seasoning. Form a thin, solid patty and place on a lightly oiled pizza stone or cast-iron pan.
5. Bake crust for 12–15 min, until fully cooked and lightly golden.
6. Assemble: Spread tomato sauce over crust, sprinkle remaining 1 oz mozzarella, then add sautéed mushrooms and 8 turkey pepperoni slices.
7. Finish in the oven for ~5 min, until cheese is melted and bubbly. Slice and serve warm.

Counts (approx.): Lean — chicken + mozzarella + turkey pepperoni · Green — mushrooms + tomatoes · Condiments — Italian seasoning + optional stevia syrup.