Tex-Mex BBQ Pizza
Welcome to the days of the mean, lean pizza–only 18% calories from fat, compared to some traditional versions that surpass the 75% mark.
Makes 4 servings
|4||to 6 ounces boneless skinless chicken breasts|
|1||(12-inch) prepared pizza crust|
|1/3||cup barbecue sauce|
|1/3||cup finely chopped onion|
|1||tablespoon lemon juice|
|2||tablespoons diced mild green chilies|
|2||to 3 small tomatoes, seeded, sliced|
|1||cup (4 ounces) shredded reduced-fat Monterey Jack cheese|
|1/4||cup lightly packed fresh cilantro, chopped|
- Preheat oven to 450°F.
- Bring 4 cups water to a boil in large saucepan over high heat. Add chicken; cover, remove from heat and let stand 15 minutes or until chicken is no longer pink in center. Drain; cut into small cubes.
- If recommended cooking time for crust is longer than 5 to 7 minutes, prebake crust until this amount of time remains.
- Combine barbecue sauce, onion and lemon juice in small bowl; spread over crust leaving 1/2-inch border. Top with chicken; sprinkle with chilies and tomatoes. Sprinkle cheese evenly over top. Bake 5 to 7 minutes or until cheese begins to brown. Cut pizza into 8 wedges and top with cilantro.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||18 %|
Check out more recipes for Southwestern