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Meat
Easy
6 Servings
Allergens 
1 Hour
Diets
No Diets specified
With all the heavy meals we tend to have on Yom Tov, something green and satisfying is always welcome. But a chicken crust? This takes Shavuos pizza to new territory, and we’re never going back. Drizzle on some balsamic glaze and let this nourishing dish be the star of your table.
1 pound (450 grams) ground chicken
1/2 cup Gefen Panko Crumbs
1 egg
2 tablespoons nutritional yeast (optional)
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon shawarma spice
1/2 teaspoon black pepper
1 8-ounce (225-gram) package romaine lettuce, chopped
1 small red onion, thinly sliced
1 sour pickle, diced
1 handful cashews, coarsely chopped
Tuscanini Balsamic Glaze, for drizzling
1/2 cup Gefen Mayonnaise
1 tablespoon lemon juice
3 cloves garlic, minced, or 3 cubes Gefen Frozen Garlic
1/2 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon Glicks Hot Sauce (optional, or add another teaspoon water)
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a bowl, combine the ground chicken, panko crumbs, egg, nutritional yeast, if using, and spices. Transfer the mixture to a baking sheet and flatten it out in the shape of a circle so it resembles a thin pizza crust. Bake for 25–30 minutes, or until the edges start to turn golden.
Meanwhile, prepare the lemon-garlic aioli by mixing all the ingredients in a bowl.
Place lettuce, onion, and pickle in a bowl. Toss with dressing. Place the salad on top of the crust. Top with cashews and drizzle with balsamic glaze.
Cut the pizza into 6 slices and serve.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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