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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Place the crust on a baking sheet large enough for it to lie flat. Spread the sauce evenly over the crust to cover all but the outer 1/2 inch. Top it evenly with the chicken and then the mozzarella, Parmesan, basil, and red pepper flakes, if using. Bake the pizza until the cheese melts and the dough is lightly crisped, 10 to 12 minutes. Transfer it to a platter or cutting board. Let stand 5 minutes, and then slice into 8 equal slices and serve immediately.
nutrition information
Step 3
Each (2 slice) serving has:
Step 4
Calories: 310
Step 5
Protein: 26g
Step 6
Carbohydrates: 40g
Step 7
Fat: 7g
Step 8
Saturated fat: 3g
Step 9
Cholesterol: 39mg
Step 10
Fiber: 6g
Step 11
Sodium: 667mg
