Barbecue Chicken Pizza with chicken breast meat, green peppers, red onion, barbecue sauce and Mozzarella on pizza crust.
1/2 pound boneless skinless chicken breasts, cut into thin strips
1 medium green pepper, cut into strips
1/4 cup thin red onion slices
1 prepared pizza crust (12 inch)
1/3 cup barbecue sauce
2 cups fat free shredded Mozzarella cheese
Spray large skillet with no stick cooking spray. Add chicken, green pepper and onion; cook on medium-high heat four to five minutes or until chicken is cooked through, stirring occasionally.
Place crust on cookie sheet; spread with barbecue sauce. Top with chicken mixture; sprinkle with cheese.
Bake at 400-degrees for 15 to 18 minutes or until cheese is melted and crust is golden brown.
Recipe makes 4 servings.
Serving size: 2 slices
Calories: 490; Total Fat: 8g; Saturated Fat: 2.5g; Cholesterol: 40mg; Sodium: 1680mg; Carbohydrates: 70g
Exchanges: 4 Starch,1 Carbohydrate,3 Meat (VL)
Variation: Barbecued Chicken Pizza
A sweet, smoky, hearty pizza that is always a crowd pleaser. Makes 1 pizza.
1 12-inch Crispy pizza crust
Caramelized onions (recipe below)
10 ounces skinless chicken breasts
1 tablespoon olive oil
Scant 1/2 cup barbecue sauce
7 ounces Monterey Jack cheese, grated
2 tablespoons chopped cilantro
Prepare the pizza base so it is ready to be topped. Preheat the oven to 475 degrees.
Prepare the caramelized onions and set aside. Cut the chicken breasts into bite size pieces. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, about six minutes. Allow to cool slightly. In a large bowl toss the chicken with 2 tablespoons of the barbecue sauce, cover and refrigerate.
Spread scant 1/2 cup of the barbecue sauce over the base, leaving a 1/2 to 3/4-inch border uncovered around the edge. Top with onions, chicken pieces and finish with grated cheese. Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbling. Sprinkle with cilantro and serve immediately.
1 tablespoon olive oil
1 tablespoon butter
2 large onions, thinly sliced
Salt and freshly ground pepper to taste
1/2 teaspoon anchovy paste (optional)
Heat the olive oil and butter in a large frying pan over medium high heat. Add the onions and reduce the heat to low. Saute until softened, stirring occasionally. Add a sprinkling of salt and pepper, but not too much salt, as the anchovy paste will add a salty kick. Continue to saute over low heat, stirring occasionally, until brown and caramelized, 20 to 30 minutes. Mix in the anchovy paste (if using). Stir and remove from heat. These onions can be kept in the fridge for up to 1 week.
Extra: Sprinkle baked pizza with chopped cilantro just before serving.
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