Chicken Italiano Pizza

Chicken Italiano Pizza

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From: Diabetic Living Magazine

Fans of white pizza will love this version featuring chicken, veggies, fresh basil and Alfredo sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon yellow cornmeal
  • 1 portion Whole-Grain Pizza Crust (see associated recipe)
  • ⅓ cup purchased light Alfredo pasta sauce combined with 1 teaspoon snipped fresh basil or purchased basil pesto
  • 1 cup chopped or shredded cooked chicken breast (5 ounces)
  • ¾ cup cherry tomatoes, halved or 2 medium roma tomatoes, thinly sliced
  • ½ medium zucchini, thinly sliced
  • ¾ cup shredded reduced-fat Italian cheese blend (3 ounces) or 3 ounces fresh mozzarella cheese, sliced
  • ¼ cup small fresh basil leaves or shredded fresh basil
  • Freshly ground black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Grease a 14-inch round baking stone, 12-inch pizza pan or large baking sheet (see Tip). Sprinkle with cornmeal; set aside. On a lightly floured surface, roll Whole-Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.
  2. Spread Alfredo sauce over hot crust to within 1 inch of the edge. Top with chicken, tomatoes and zucchini; sprinkle with cheese. Bake for 8 to 10 minutes more or until cheese is melted and vegetables are softened.
  3. Before serving, sprinkle with basil and, if desired, black pepper.
  • Tip: For easy cleanup and transfer, line baking stone with parchment paper. Use it to slide pizza on parchment to desired surface.

Nutrition information

  • Serving size: ¼ pizza
  • Per serving: 310 calories; 9 g fat(4 g sat); 4 g fiber; 33 g carbohydrates; 24 g protein; 90 mcg folate; 46 mg cholesterol; 2 g sugars; 721 IU vitamin A; 9 mg vitamin C; 214 mg calcium; 2 mg iron; 556 mg sodium; 336 mg potassium
  • Nutrition Bonus: Folate (22% daily value), Calcium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 starch, ½ fat, ½ vegetable

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