What you'll be getting:

Flatbread Chicken Pizza

Per Serving

150 g precooked chicken breasts (tossed in grape seed oil, nutritional yeast, salt and pepper)

1 whole wheat naan* 

100 g veggie mix (red kale, baby chard and spinach, bell peppers, broccoli- all tossed in a white balsamic seasoning sauce)

1/2 oz feta cheese

2.5 oz pesto (made with almonds, lemon juice, grape seed oil, garlic, parmesan cheese and home grown basil)

Equipment needed: Pizza stone, if you have one, otherwise nothing but an oven rack

 

 *Pamela's All Purpose Gluten-Free Flour used for GF orders

Preheat oven to 425. 

Pizza for a healthy dinner? Yes. I love traditional pizza, don't get me wrong, but I hate the way I feel afterwards. I'm sluggish, feeling a bit guilty because even though I say I'll just have 2 pieces, it normally turns into 4, and overall just feeling "meh". This pizza however helps with the pizza craving, without all the negative side affects. It's packed full of nutrition and has very little fat. 1 pizza has less than a teaspoon of oil for the whole pizza! And it's not loaded with cheese to make you go into a dairy overdose coma. Tossing the veggies and chicken with nutritional yeast gives you the satisfaction of cheese, without the cheese. Okay well, onto the instructions... and if you have kids, see if they want to help build the pizza. My daughter loves whenever she gets to help with dinner, and is more likely to eat something she has made. 

Top the flatbread with pesto sauce, you just want a thin coating. I try to get it as close to the edge as possible without it running over the sides. 

Next, add your chicken. 

Load veggies on top. Crumble feta on top of veggies.

Since the bread is already cooked you should be able to slide pizza onto your hand and transfer to the oven, but you can always transfer to a sheet pan if you feel like you're going to drop it. 

Set timer for 10 minutes. It may take a shorter amount of time, it depends on how hot your oven runs. The pizza I baked took 8 minutes. Since everything on the pizza is cooked you just want to gain an even browning on the bottom of the pizza and for it to be warmed thoroughly. 

When the dough has a good color on it, pull the pizzas and place on a cutting board. Let the pizzas rest for a couple of minutes, this will allow any extra sauce to soak into the crust and not leak out onto the cutting board. 

After about 2 minutes the pizza will be ready to cut and eat. This meal took just over 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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