Rating: 3 stars
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Add grilled or sautéed vegetables to the toppings of Wolfgang Puck's Barbecue Chicken Pizza. Or try spinach, Swiss chard, or kale.

Ellen Kunes and Frances Largeman-Roth, RD
Recipe by Health January 2012

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Recipe Summary

Yield:
Makes 5 servings (serving size: 1/5 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

CarbLovers Diet Cookbook

Nutrition Facts

414 calories; fat 10.7g; saturated fat 4g; mono fat 3.3g; poly fat 0.8g; protein 27g; carbohydrates 49g; fiber 7g; cholesterol 54mg; iron 2mg; sodium 804mg; calcium 0mg.
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