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Overhead view of a baked cottage cheese flatbread pizza with pepperoni, chicken and basil on parchment

Baked Chicken Pepperoni Cottage Cheese Flatbread Pizza

Two sheet pans of baked cottage cheese flatbread topped with chicken, pepperoni and mozzarella. Each of the 4 servings has 51 g protein.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 629
Ingredients Method Notes

Ingredients
  

Cottage cheese base
  • 450 g cottage cheese, 2% small curd (about 2 cups)
  • 2 large eggs
  • 280 g all-purpose flour (about 2 1/4 cups)
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil divided, 1 tbsp for the dough and 1 tbsp for your hands
Toppings
  • 150 g pizza sauce (about 2/3 cup); thick
  • 170 g part-skim mozzarella (about 1 1/2 cups); shredded
  • 200 g cooked chicken breast shredded, patted dry
  • 50 g pepperoni slices (18 to 24 slices)
  • 50 g red onion thinly sliced
  • 10 g fresh basil (a small handful); torn
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Heat the oven to 220 C / 425 F with racks in the upper and lower thirds. Line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment.
  2. Blend the cottage cheese, eggs, 1 tbsp olive oil, oregano and garlic powder in a 1.5 L / 6-cup blender or food processor for 30 to 45 seconds, until smooth. Pour into a mixing bowl, add the flour and baking powder, and stir until no dry streaks remain. The dough will be thick and sticky.
  3. Rub the remaining 1 tbsp olive oil over your hands and the top of the dough. Divide the dough between the two pans and press each portion into a rough 28 x 38 cm / 11 x 15 inch rectangle about 4 mm thick. Bake for 14 minutes, swapping the pans between racks after 7 minutes, until the surface is set and the edges are golden. Press the center: it should spring back with no wet shine. If it dents or looks glossy, bake 2 minutes more, because an underbaked base turns gummy under the sauce.
  4. Spread 75 g pizza sauce over each base, leaving a 2 cm border. Divide the mozzarella, chicken and red onion between the pans and lay the pepperoni on top. Bake for 10 minutes, swapping the pans after 5 minutes, until the cheese bubbles and browns in spots and the pepperoni edges curl.
  5. Rest the pizzas on the pans for 3 minutes so the cheese sets. Scatter with torn basil and red pepper flakes, then cut each flatbread in half to make 4 servings.

Notes

  • Weigh the chicken, cheese and flour, because the 51 g protein figure depends on those amounts.
  • Press-test the center of the plain base before topping. It should spring back.
  • Skip added salt in the dough. The cottage cheese, mozzarella and pepperoni already carry it.
  • Use both oven racks and swap the pans halfway through each bake.