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!

Carolyn Casner
Source: EatingWell.com, June 2017


Recipe Summary

45 mins
1 hr


Ingredient Checklist


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

  • 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.


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; protein 33g 66% DV; carbohydrates 54.1g 18% DV; exchange other carbs 3.5; dietary fiber 2.3g 9% DV; sugars 16.5g; fat 17.6g 27% DV; saturated fat 3.9g 20% DV; cholesterol 80.7mg 27% DV; vitamin a iu 384.4IU 8% DV; vitamin c 7.3mg 12% DV; folate 24.5mcg 6% DV; calcium 181.8mg 18% DV; iron 0.8mg 4% DV; magnesium 43.9mg 16% DV; potassium 542.5mg 15% DV; sodium 852.2mg 34% DV; added sugar 11g.