Chicken Parmesan Pizza
- 1 (10-ounce) Boboli whole-wheat pizza crust
- ¾ cup low-fat pizza or marinara sauce (lower-sodium, if possible)
- 8 ounces Basic Grilled Chicken or lean, store-bought grilled chicken, cut into bite-sized pieces
- 2 ounces (about ½ cup plus 2 tablespoons) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
- 1 tablespoon grated reduced-fat Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
- 1 to 2 tablespoons fresh basil slivers, optional
- ⅛ to ¼ teaspoon crushed red pepper flakes, or more to taste, optional
Instructions:
The addition of plenty of lean protein can transform pizza into a very well balanced meal.
- Preheat the oven to 450°.
- Place the crust on a baking sheet large enough for it to lie flat. Spread the sauce evenly over the crust to cover all but the outer ½ inch. Top it evenly with the chicken and then the mozzarella, Parmesan, basil, and red pepper flakes, if using. Bake the pizza until the cheese melts and the dough is lightly crisped, 10 to 12 minutes. Transfer it to a platter or cutting board. Let stand 5 minutes, and then slice into 8 equal slices and serve immediately.