Meatzza with Cantaloupe and Fennel

You will love this pizza!



  • 12-16oz ground chicken
  • 1 slice whole grain bread, pulsed in a food processor
  • 1 1⁄2 tsp Italian seasoning
  • 1⁄2 tsp garlic powder
  • 1 tsp onion powder
  • 1⁄2 tsp salt


  • 1 pack IP Tomato Soup
  • 1/2 cup chicken broth


  • 2 oz crumbled goat cheese or grated parmesan
  • 3 mushrooms, sliced
  • 2 baby bell peppers, top removed and sliced into rounds
  • 1/2 cup rapini
  • crushed chilies to serve (optional)

Italian Snak Platter

  • 1⁄2 fennel, bulb only, cut into thin wedges or  cucumber
  • 1⁄4 small cantaloupe cut into wedges
  • 1 tbsp mint, leaves torn
  • 1 wedge lemon

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 1⁄2” thick circle. Bake for 12 minutes. Remove from the oven and cool for 5 minutes.

While 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 overtop.

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.

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