Nothing is fresher than fresh baked pizza when it comes piping hot out of your own oven. This weekend-worthy pizza from Cooking Light is packed with flavor as well as protein. Pair it with a whole wheat pizza crust (optional) and you have a high fiber meal option. Milky fresh mozzarella helps tame the bites of tangy pepper in this recipe. Skip the red onion and jalapenos for a kid friendly family meal.
BBQ Chicken Pizza with Fresh Mozzarella + Pickled Jalapenos
Ingredients
- 3 (4-ounce) Chicken Breast Cutlets
- 1/2 teaspoon freshly ground Black Pepper
- 1/8 teaspoon Kosher Salt
- 2 teaspoons Brown Sugar
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon ground Cumin
- Cooking Spray
- 12 ounces refrigerated, fresh Pizza Dough
- 2 tablespoons yellow Cornmeal
- 1/3 cup no-salt-added Ketchup
- 3 tablespoons prepared Yellow Mustard
- 1 tablespoon White Vinegar
- 1/2 cup sliced Red Onion
- 1/4 cup pickled Jalapeño Alices
- 4 ounces fresh Mozzarella Cheese, thinly sliced
- 2 tablespoons coarsely chopped fresh Cilantro leaves
- *Omit Jalapenos & Red Onion for a more kid-friendly meal
Directions
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450F (keep pizza stone or baking sheet in oven as it preheats).
Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.
Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 450° for 9 minutes.
Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2-inch border around the edges. Top with chicken, onion, jalapeños, and cheese.
Bake at 450F for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.
Nutrition Information
Serves: 6 | Serving Size: 1 slice
Per serving: Calories: 295; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 1g ; Cholesterol: 45mg; Sodium: 648mg; Total Carbohydrates: 33g; Dietary Fiber: 3g; Sugar: 4g; Protein: 22g
Nutrition Bonus: Potassium: 220mg, Vitamin A: 8%, Vitamin C: 5%, Calcium: 15%; Iron: 14%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
Follow Cooking Light on Facebook for daily recipe inspiration.
