Instead of heading down to the pizza place (or if you’re really lazy, ordering delivery) for a greasy slice, make yourself a healthier (but equally tasty) version at home.
You can easily whip up this spin on buffalo chicken pizza made using a better-for-you, more nutritious flatbread and reduced-fat cheese.
Recipe and photo courtesy of Jamila René Lepore, M.S., R.D.N. of the No Nonsense Nutritionist.
Makes 6 servings
- 1 ½ lbs boneless skinless chicken breast
- 1-2 cups chicken broth
- 1 tsp each of onion powder and garlic powder
- 1/2 cup buffalo sauce
- 1 6-oz bag frozen mixed bell peppers & onions (roughly 4 cups)
- 6 whole-wheat high-fiber flatbreads or lavash
- 1 1/2 cups reduced fat cheese (Colby jack or mozzarella)
How to make it
Add chicken, broth, onion powder, and garlic powder to crockpot. Cook on low 6-8 hours or high for 4 hours. When chicken is tender enough (it starts to fall apart), remove from broth and shred with two forks. Alternately, you can skip this step and buy pre-shredded chicken or simply use chopped chicken breast. (This can also be done the day before.)
Combine chicken and buffalo sauce in a bowl, and set aside.
When the chicken is ready or near ready, preheat the oven to 375°. Line baking sheet with parchment, and spread out mixed bell peppers and onions on the sheet. Bake 30-45 minutes, until peppers are softened. Once cooked, remove from sheet and set aside.
Next, place the flatbreads on the baking sheet (you may need to do this is in batches or use multiple baking sheets). Bake 2-3 minutes, until slightly crisp. This helps the flatbread hold the toppings better.
Top flatbreads with chicken, bell peppers, and finally with cheese. Bake 4-5 minutes or until cheese melts.
Garnish with cilantro, if desired. Slice, and serve.