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Chicken Italiano Pizza
Diabetic Living Magazine
“Fans of white pizza will love this version featuring chicken, veggies, fresh basil and Alfredo sauce.”
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)
1Preheat 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.
2Spread 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.
3Before 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.