Chicken Tikka Pizzas

Photo: Francesco Tonelli; Styling: Tiziana Agnello
Serve with Green Salad with Simple Vinaigrette.

Yield:

Serves 4 (serving size: 1 pizza)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 390
Fat 12.9 g
Satfat 5.1 g
Monofat 5 g
Polyfat 0.9 g
Protein 31.2 g
Carbohydrate 38 g
Fiber 3.8 g
Cholesterol 77 mg
Iron 2.6 mg
Sodium 687 mg
Calcium 240 mg

Ingredients

12 ounces skinless, boneless chicken breast halves
1/4 cup plain low-fat yogurt
2 teaspoons garam masala, divided
Cooking spray
5/8 teaspoon kosher salt, divided
1 (14.5-ounce) can unsalted diced tomatoes, drained
1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
3 garlic cloves, minced
2 tablespoons heavy whipping cream
4 (6-inch) whole-wheat pitas
1/3 cup thinly vertically sliced red onion
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
2 tablespoons fresh cilantro leaves

Preparation

1. Preheat broiler to high.

2. Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side.

3. Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.

4. Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil 2 minutes. Sprinkle with cilantro.

Note:

Ann Taylor Pittman,

April 2013