Eat-Clean Diet's BBQ Chicken Pizza
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"If you are a fan of the taste of barbeque, you'll love this pizza! I love experimenting with different sauce bases and this one is a great alternative to traditional tomato sauce." -- Tosca Reno
1. Heat a grill to medium-high heat. Season meat side of chicken with salt and pepper, and coat lightly with Eat-Clean Cooking Spray (Extra virgin olive oil or other Clean cooking oil in food-grade spray bottle to spritz). Grill chicken with a closed lid until grill marks form, 5 to 8 minutes. Turn chicken a quarter turn, close again and cook, undisturbed, 5 to 8 more minutes. Turn chicken over, close lid, and cook until internal temperature reads between 163°F to 165°F / 73°C to 74°C when a thermometer is inserted into thickest part of breast meat, avoiding touching any bone, 15 to 25 minutes longer. Remove chicken from grill to a baking sheet and let rest until cool enough to handle. Transfer to a cutting board and cut meat into bite-sized pieces, removing bones.
2. Preheat oven to 425°F / 220°C. If you have a pizza stone, place it on a rack in center of oven and close door.
3. Let pizza dough sit at room temperature for 15 minutes before you roll it out. Spread cornmeal on a clean work surface, and place dough on top. Lightly coat your hands and a rolling pin with whole wheat flour. Press dough into a disk and stretch it out into a 15-inch disk using your hands and rolling pin. If you are using a pizza baking sheet, sprinkle a little cornmeal on baking sheet and transfer pizza dough onto sheet.
4. Spread 1/3 cup / 80 ml BBQ sauce on dough, leaving a half-inch border without sauce. Place cut chicken in a bowl and toss to coat with remaining BBQ sauce, and then spread out chicken evenly over top of pizza. Add peppers, red onions and pepperoncini. Sprinkle grated cheddar over top. Spray the half-inch border with Eat-Clean Cooking Spray.
If using a pizza stone, carefully slide prepared pizza onto preheated stone in oven. If using a baking sheet, place in oven on middle rack. Cook pizza until vegetables are soft and crust is lightly browned, 15 to 20 minutes. Remove from oven and top with fresh cilantro. Cut into eight slices and serve.
Nutritional Value per Serving (5-inch slice):
Calories: 259 | Calories from Fat: 55 | Protein: 15 g | Carbs: 35 g | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 506 mg | Cholesterol: 27 mg
Reprinted from the Eat Clean Diet Cookbook
More Info: Low Fat