BBQ Chicken Pizza
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 424.9
- Total Fat: 10.3 g
- Cholesterol: 63.9 mg
- Sodium: 934.2 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 2.6 g
- Protein: 25.1 g
View full nutritional breakdown of BBQ Chicken Pizza calories by ingredient
Introduction
We love the contrast of flavors provided by sweet tomato chutney, savory chicken, and sharp cheddar cheese.We love the contrast of flavors provided by sweet tomato chutney, savory chicken, and sharp cheddar cheese.
Number of Servings: 1
Ingredients
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1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions
Directions
Preheat oven to 450°.
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicań jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.
Yield: 6 servings (serving size: 1 wedge)
For the best pizza youll ever taste, make our own. Learn how at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicań jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.
Yield: 6 servings (serving size: 1 wedge)
For the best pizza youll ever taste, make our own. Learn how at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Member Ratings For This Recipe
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AMYLOVESTZU
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GREYHOUND1101
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NUMBERONEGIRL
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WHISKERS12189
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JIM*S_QUEENIE
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JUSTCHECKING1
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BIVIE55
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CHRISCAMI
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ROMNEY3
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DANCEMANIAC
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BOLING5
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TRACYB37
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LEE907
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HWW73456
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PRETTYBLKGYRL
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ROSSYFLOSSY
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CD12939332
I make mine with small toritilla. For 1 serving which is very filling, saute 1/2 yellow pepper, 1 Tbsp red onion. Remove those and then saute a couple of small sliced portabella mushrooms with a pat of butter. Remove those. I use my left over chicken breast cut in small piecesw1Tbspbbqsauce. - 9/16/12
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SHANTARA2
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AMBITIOUSBEAUTY
I just love how everyone is a critic and finds anything to complain about. If you don't like it--why comment? We are not blind, we can see the calories & carbs ourselves. PPL want to know how it tastes, they don't want to see comments saying you're not going to cook it because of complaining - 11/10/08
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ACURACHICK83
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GETAWAYS
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