Chicken parm pizza

Lightly beat one egg into one pound of ground chicken with half a teaspoon each of dried basil, dried oregano, dried onion powder and garlic powder, a quarter teaspoon of red chili flake and a quarter cup of Italian breadcrumbs.

Add one to two ounces of freshly grated Parmesan and mix to a firm loaf, adjusting with more breadcrumbs if it is too loose.

Press the mixture out into one giant patty on a parchment paper lined rimmed baking sheet and freeze it at least an hour until almost completely firm, because it is too soft to bread otherwise.

Bread it in three stations - a light dusting of flour, a thin coat of beaten egg and a hefty coating of Italian-style breadcrumbs - with no bald patches.

Shallow fry it in light olive oil in a nonstick pan rather than deep frying, which can make the patty curl, and flip it once it is crunchy on the first side.

Once crispy on both sides set it on a wire rack in a rimmed baking sheet, with foil under the rack to stop anything scorching.

Coat the top with a thin even layer of tomato sauce and a thick layer of shredded whole milk low moisture mozzarella and put it under the broiler until browned and spotty.

Finish with freshly grated Parmesan and fresh basil leaves and slice it up like a pizza.