Doe said it's the ONLY Chicken pizza she's ever had that she liked. Pretty high praise. The key to the flavor blends with this one is the sauce, which is a homemade blender recipe. This serves 2 with two slices remaining (for an afternoon snack), at 360 calories per serving (9 WW points).
Sauce Ingredients
1/2 cup chopped Armenian Cucumber
1 Celery stalk, sliced into 4-5 pieces
1 Hungarian pepper with 'cap' removed, sliced in half.
2 Tbsp Fat free Greek Yogurt
1 Tbsp Cream Style Horseradish
1 Tbsp dried Dill weed
1 Tbsp Celery flakes
2 tsp Himalayan Pink crystal salt
1 Tbsp minced garlic
1 Tbsp Johnny's Garlic Bread seasoning
A shake of Red Pepper Flakes
Sauce Preparation
Place Yogurt, Cucumber, Celery, Pepper, Horseradish, Dill Weed and Celery flakes in a 'single serve' blender cup - or use a food processor or blender stout enough to puree the vegetables.
Pulse for about a minute, or until all ingredients are thoroughly blended.
Set aside until ready to put on the pizza crust.
Pizza Ingredients
One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Whole Grain crust, available at Amazon http://www.amazon.com/Rustic-Crust-Whole-Grain-14-Ounce/dp/B004721SXU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1408843319
4 oz. Grilled Chicken breast meat, cut into small bites
1 Golden Jubilee tomato, halved then sliced thin.
6 pcs Artichoke Heart (3/4 of a whole one), sliced thin
6 jumbo Black Olives, sliced thin
1 cup Queso Quesadilla cheese
4 Pepperoncini peppers, diced small
1/2 cup freshly grated Romano cheese
2 cups Baby Spinach leaves (enough to make a complete layer
Preparation
Pre-heat oven to 450 degrees
In a small bowl, mix the Cucumber/DIll sauce, minced garlic, pepper flakes, and salt.
Spoon the sauce onto the pizza crust, spreading uniformly over the surface
Spread a layer of Quesadilla cheese on the sauce
Add a layer of Spinach on the cheese
Distribute tomato slices, chicken, olives, artichoke hearts and pepperoncini's as desired
Top with the Romano cheese.
Bake for 15 minutes, slice, and serve!
Sauce Ingredients
1/2 cup chopped Armenian Cucumber
1 Celery stalk, sliced into 4-5 pieces
1 Hungarian pepper with 'cap' removed, sliced in half.
2 Tbsp Fat free Greek Yogurt
1 Tbsp Cream Style Horseradish
1 Tbsp dried Dill weed
1 Tbsp Celery flakes
2 tsp Himalayan Pink crystal salt
1 Tbsp minced garlic
1 Tbsp Johnny's Garlic Bread seasoning
A shake of Red Pepper Flakes
Sauce Preparation
Place Yogurt, Cucumber, Celery, Pepper, Horseradish, Dill Weed and Celery flakes in a 'single serve' blender cup - or use a food processor or blender stout enough to puree the vegetables.
Pulse for about a minute, or until all ingredients are thoroughly blended.
Set aside until ready to put on the pizza crust.
Pizza Ingredients
One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Whole Grain crust, available at Amazon http://www.amazon.com/Rustic-Crust-Whole-Grain-14-Ounce/dp/B004721SXU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1408843319
4 oz. Grilled Chicken breast meat, cut into small bites
1 Golden Jubilee tomato, halved then sliced thin.
6 pcs Artichoke Heart (3/4 of a whole one), sliced thin
6 jumbo Black Olives, sliced thin
1 cup Queso Quesadilla cheese
4 Pepperoncini peppers, diced small
1/2 cup freshly grated Romano cheese
2 cups Baby Spinach leaves (enough to make a complete layer
Preparation
Pre-heat oven to 450 degrees
In a small bowl, mix the Cucumber/DIll sauce, minced garlic, pepper flakes, and salt.
Spoon the sauce onto the pizza crust, spreading uniformly over the surface
Spread a layer of Quesadilla cheese on the sauce
Add a layer of Spinach on the cheese
Distribute tomato slices, chicken, olives, artichoke hearts and pepperoncini's as desired
Top with the Romano cheese.
Bake for 15 minutes, slice, and serve!