Chicken Parmesan Pizza

Name: Chicken Parmesan Pizza
Yield: makes 4 servings
Ingredients: 1 (10-ounce) Boboli whole-wheat pizza crust; 3/4 cup low-fat pizza or marinara sauce (lower-sodium, if possible); 8 ounces Basic Grilled Chicken (see page 219) or lean, store-bought grilled chicken, cut into bite-sized pieces; 2 ounces (about 1/2 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; 1/8 to 1/4 teaspoon crushed red pepper flakes, or more to taste, optional

December 9, 2011

You can buy pregrilled chicken in grocery stores these days for convenience, or you can make it yourself in bulk a couple of days a week (see Basic Grilled Chicken, page 219). If you make it yourself, you’re apt to save a lot of sodium—and likely a lot of money too. I love adding chicken to pizza. The addition of plenty of lean protein can transform pizza into a very well-balanced meal. Because chicken is so low in fat, it’s best to put it under the cheese (instead of on top, like you traditionally would with meat toppings) when making pizza—you’ll keep the chicken from drying out.

Recipe notes

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