Meat Lovers Pizza White Bean Bake

Ingredients

• 2 tbsp avocado oil

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1 tsp salt, divided

• 1 pint cherry tomatoes (~2 cups)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes

• 1/4 cup tomato paste

• 2/3 cup water

• 2 14oz can white beans (cannellini, navy, or great northern)

• 1/4 cup parmesan cheese, shredded

• 1 1/2 cup shredded mozzarella cheese

• 6 oz ground chicken

• 3 oz uncured pepperoni

Instructions

1. Preheat the oven to 400ºF. Season ground chicken with a pinch of salt and roll into small meatballs (~1 tsp each). Place on a parchment-lined baking sheet and bake for 10 minutes, or until cooked through. Alternatively, brown the ground chicken in a pan, remove, and add back with the beans in Step 4.

2. Heat avocado oil in a 10” oven-safe pan over medium heat. Add diced onion and minced garlic, sautéing for 2 minutes until softened.

3. Add cherry tomatoes and 1/2 tsp salt. Cook for 8 minutes, stirring occasionally, until the tomatoes blister and release their juices. Gently press down with a spoon to burst them.

4. Stir in tomato paste, smoked paprika, oregano, red pepper flakes, and remaining salt. Cook for 1-2 minutes until the paste darkens. Add water, bring to a simmer, and stir in the white beans and parmesan.

5. Sprinkle 3/4 of the mozzarella over the bean mixture. Nestle the meatballs and pepperoni slices into the cheese, then top with the remaining mozzarella.

6. Transfer the pan to the oven and bake for 8 minutes. Broil for 2-3 minutes until the cheese is golden and bubbling.

7. Remove from the oven and let cool slightly. Serve and enjoy!

MEAL PREP NOTES:

Distribute into four containers and store in the fridge for 4-5 days. Reheat when ready to eat!

Serves: 6 Time: 35 minutes Calories: 359 Protein: 29g Carbs: 27g Fat: 16g