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Broccoli Rabe & Chicken White Pizza

January/February 2014

Your rating: None Average: 3.8 (4 votes)

The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe has less sodium than a typical pizza. Not a fan of bitter greens? Opt for broccolini or broccoli instead. To save time, look for prepared whole-wheat pizza dough at your supermarket, fresh or frozen, made without partially hydrogenated oils.


Broccoli Rabe & Chicken White Pizza Recipe

Makes: 5 servings, 2 slices each

Serving Size: 2 slices

Active Time:

Total Time:

Ingredients

  • 1 pound whole-wheat pizza dough
  • 12 ounces boneless, skinless chicken breast, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/4 cup thinly sliced garlic
  • 6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli
  • Zest of 1 lemon
  • 1/2 teaspoon crushed red pepper, plus more to taste
  • 1/4 teaspoon salt
  • 1/2 cup part-skim ricotta
  • 1 tablespoon lemon juice

Preparation

  1. Position a rack in lowest position of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper or coat with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.
  4. When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.
  5. Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more.

Nutrition

Per serving: 432 calories; 20 g fat (3 g sat, 10 g mono); 45 mg cholesterol; 44 g carbohydrates; 1 g added sugars; 13 g total sugars; 25 g protein; 4 g fiber; 443 mg sodium; 350 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (21% dv), Folate (17% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat, 1/2 medium-fat meat, 2 fat



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Recipe Categories

Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Pizza
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Total Time
45 minutes or less
Main Ingredient
Chicken
Publication
January/February 2014

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