Nutrition per serving may change if servings are adjusted.
1 pound boneless, skinless chicken breast
¾ cup barbecue sauce (see Tip)
1 pound whole-wheat pizza dough
2 tablespoons extra-virgin olive oil, divided
1 medium zucchini
1 cup shredded part-skim mozzarella cheese
Chopped fresh parsley or cilantro for garnish (optional)
Preheat oven to 425°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°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 ¼ 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 ½ 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 saucesome can be quite high. This recipe was developed with a sauce containing 350 mg sodium per 2-tablespoon serving.
494 calories;18 g fat(4 g sat); 2 g fiber; 54 g carbohydrates; 33 g protein; 24 mcg folate; 81 mg cholesterol; 16 g sugars; 11 g added sugars; 384 IU vitamin A; 7 mg vitamin C; 182 mg calcium; 1 mg iron; 852 mg sodium; 542 mg potassium