Baking the pizzas directly on the oven rack gives you a crisp crust in less time. You can substitute shredded part-skim mozzarella cheese for fresh.

Kate Parham
Recipe by Cooking Light March 2014

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Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 3 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion; sauté 2 minutes or until translucent. Stir in chicken, stock, marinara, and barbecue sauce; cook 3 minutes or until thoroughly heated. Remove pan from heat.

  • Spread about 1/2 cup chicken mixture over each crust; top evenly with mozzarella cheese. Place pizzas directly on oven rack; bake at 450° for 9 minutes or until cheese melts. Top with green onions and pepper. Cut each pizza into 4 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

337 calories; fat 11g; saturated fat 3.3g; mono fat 2.5g; poly fat 2.9g; protein 21.3g; carbohydrates 37.4g; fiber 2.6g; cholesterol 52mg; iron 2.6mg; sodium 538mg; calcium 136mg.