CHICIKEN, PEPPERS AND ONION PIZZA

By bjnelson55

A healthy recipe from Rodale recipe finder.

At only 37¢ per serving, this pizza is a big savings over takeout. Plus, skinless, boneless chicken breast and frozen vegetables make this meal a snap to put together.

Ingredients

• 1 cup warm water (about 110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1/2 cup yellow cornmeal
• 1/4 teaspoon salt
• 2 tablespoons oil
• 2 1/2 cups all-purpose flour
• 6 ounces frozen skinned and boned chicken breasts
• 1/2 cup frozen chopped sweet red peppers
• 1/2 cup frozen chopped onions
• 1/2 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 cup shredded low-fat monterey jack cheese
• 1/2 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. In a large bowl, combine the water, yeast, and sugar; stir well. Let stand in a warm place for 5 minutes, or until foamy. Stir in the cornmeal, salt, and 1 tablespoon of the oil.
Stir in up to 2 1/4 cups of the flour to make a kneadable dough.

2. Turn the dough out onto a lightly floured surface. Knead, adding more of the remaining 1/4 cup flour as necessary, for 10 minutes, or until smooth and elastic. Coat another large bowl with no-stick spray. Add the dough and turn to coat all sides. Cover loosely with a kitchen towel and set in a warm place for 15 minutes.

3. Preheat the oven to 450°F. Coat 2 baking sheets with no-stick spray. Divide the dough in half; roll each half into a 12" circle. Place the circles on the sheets. Brush the surface of each pizza with the remaining 1 tablespoon oil.

4. Thinly slice the chicken and place on the pizza. Top with the peppers, onions, basil, and garlic. Sprinkle with the Monterey Jack and Parmesan.

5. Bake for 20 minutes, or until the crusts are golden brown and the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece of chicken.

Nutritional Facts per serving
CALORIES 264 CAL
FAT 5.2 G
SATURATED FAT 2 G
CHOLESTEROL 21.8 MG
SODIUM 229.8 MG
CARBOHYDRATES 40.1 G
TOTAL SUGARS 2.6 G
DIETARY FIBER 2.4 G
PROTEIN 14.2 G