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!
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.
3 lean protein, 2 1/2 starch, 1 fat, 1 medium-fat protein, 1 other carbohydrate
This was delicious!! Great idea to add shredded zucchini… you couldn’t even taste it. I will definitely be making this again.