SERVES 2 • READY IN 35 MINUTES OR LESS

Preheat oven to 450F.

Mix all of the crust ingredients together until just combined. Put a piece of parchment paper on a baking tray. Press it into a ½" thick circle. Bake for 12 minutes. Remove from the oven and cool for 5 minutes.

While the crust cooks prep toppings. Whisk tomato soup into chicken broth. Heat up on a stove until thickened. Set aside. Platter the fennel and cantaloupe and mint on a plate. Squeeze some fresh lemon juice over top.

Carefully drain any excess liquid off the tray with the meat crust. Transfer the meat crust to a new piece of parchment paper using a wide spatula to assist you.

Spread tomato soup sauce over meat crust and top with toppings evenly over top. Spray with cooking oil. Bake for 7 minutes or until ingredients are golden brown. Allow to set for 5 minutes before cutting and serving. Top with optional chilies, fennel, and cantaloupe.

INGREDIENTS

Crust:

• 12-16oz ground chicken

• 1 slice of whole grain bread, pulsed in a food processor

• 1 ½ tsp Italian seasoning

• ½ tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

Sauce:

• 1 pack IP Tomato Soup

• ½ cup chicken broth

Italian Snack Platter:

• ½ fennel, bulb only, cut into thin wedges or cucumber

• ¼ small cantaloupe cut into wedges

• 1 tbsp mint, leaves torn

• 1 wedge lemon

Enjoy!