We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It's a great way to sneak extra veggies into both you and your children's diet! Source: EatingWell.com, June 2017

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 15 minutes.

  • Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in 1/4 cup barbecue sauce.

  • Meanwhile, roll pizza dough out on a lightly floured surface to the approximate size of the baking sheet. Transfer to the prepared baking sheet and brush with 1 tablespoon oil. Bake until golden in spots, about 10 minutes.

  • Grate zucchini through the large holes on a box grater; pat dry with a clean kitchen towel. Combine the zucchini with the remaining 1/2 cup barbecue sauce in a small bowl.

  • Turn the crust over and brush with the remaining 1 tablespoon oil. Evenly top with the saucy zucchini, the chicken and mozzarella. Continue baking until the cheese is melted, 6 to 8 minutes more. Serve sprinkled with parsley (or cilantro), if desired.

Tips

Tip: Check the sodium of your favorite barbecue sauce--some can be quite high. This recipe was developed with a sauce containing 350 mg sodium per 2-tablespoon serving.

Nutrition Facts

494 calories; 17.6 g total fat; 3.9 g saturated fat; 81 mg cholesterol; 852 mg sodium. 542 mg potassium; 54.1 g carbohydrates; 2.3 g fiber; 16 g sugar; 33 g protein; 384 IU vitamin a iu; 7 mg vitamin c; 24 mcg folate; 182 mg calcium; 1 mg iron; 44 mg magnesium; 11 g added sugar;