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Wolfgang Puck's Barbecue Chicken Pizza

Yield Makes 5 servings (serving size: 1/5 pizza)
Add grilled or sautéed vegetables to the toppings of Wolfgang Puck's Barbecue Chicken Pizza. Or try spinach, Swiss chard, or kale.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup thinly sliced yellow and red bell peppers
  • 1 ounce refrigerated pizza dough
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup fontina cheese
  • 1 1/2 cups cooked chicken breast, cut into 1-inch pieces and warmed
  • 1/4 cup barbecue sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped flat-leaf parsley

Nutrition Information

  • calories 414
  • fat 10.7 g
  • satfat 4 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 27 g
  • carbohydrate 49 g
  • fiber 7 g
  • cholesterol 54 mg
  • iron 2 mg
  • sodium 804 mg
  • calcium 0.0 mg

How to Make It

  1. Heat olive oil in a medium skillet over medium-high heat. Sauté yellow and red bell peppers for 2 minutes; set aside. Roll out pizza dough to a 15-inch round on a lightly floured surface; transfer to a baking pan and top with mozzarella cheese, fontina cheese, and sautéed peppers. Bake at 500° until crust is golden brown (about 12 minutes). Toss chicken with barbecue sauce. Before serving, top pizza with chicken mixture and sprinkle with salt, pepper, and parsley.

CarbLovers Diet Cookbook