¼ cup chopped fresh cilantro, plus more for garnish
½ cup reduced-fat mayonnaise
1 tablespoon Thai red, green or yellow curry paste
Lime wedges for serving
Position rack in lower third of oven and place a large pizza stone or large rimless baking sheet on it; preheat oven to 450°F.
Place chicken in a medium saucepan and add water to cover. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 12 minutes. Transfer to a clean cutting board and shred into bite-size pieces.
Meanwhile, roll out dough on a lightly floured surface to a 14-inch circle. Transfer to the pizza stone (or baking sheet) and prick the dough all over with a fork to help keep it from puffing up as it bakes. Bake, flipping once, until lightly browned, 10 to 15 minutes.
Whisk vinegar and brown sugar in a large bowl to dissolve the sugar. Add cucumber, carrots, radishes, cilantro and the chicken; toss to coat. Combine mayonnaise and curry paste in a separate bowl and spread on the crust. Using a slotted spoon, top with the chicken mixture. Garnish the pizza with more cilantro and serve with lime wedges, if desired.
406 calories;13 g fat(1 g sat); 3 g fiber; 58 g carbohydrates; 20 g protein; 19 mcg folate; 39 mg cholesterol; 8 g sugars; 4 g added sugars; 5,264 IU vitamin A; 7 mg vitamin C; 33 mg calcium; 1 mg iron; 690 mg sodium; 312 mg potassium
Fresh light twist on pizza
I added a dash of sesame oil, siracha, salt and pepper to the topping on this pizza to give it more flavor. Without additional seasoning it would be fairly bland.
Pros: Very healthy, lots of veggies, great texture
Cons: Needed extra seasoning