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For full effect, imagine the above pizza is a little warmer and about 4 days younger. What you’re looking at are the last two slices of pizza from earlier this week. I had a craving for pizza last weekend that needed filling, and filling it was. I packed so much stuff on one pizza to last me for a week of dinners. You should customize the toppings to your liking, but I highly recommend the chicken/hot sauce combo along with the cheese mixture.

Ingredients:Print

1 prepared whole wheat pizza dough (Trader Joe’s has a good one)

Sauce:
1/2 can spicy refried beans mixed with 1/4 cup spicy BBQ sauce
or
just spicy BBQ sauce to cover pizza

Toppings:
1 (10 oz) can chicken breast, broken-up into shreds
1/4 cup (2 oz) hot sauce
6 oz baby bella mushrooms, sliced
1/4 red onion, thinly sliced
1/4 cup red bell pepper, chopped

Cheese:
8 oz mozzarella cheese, shredded
8 oz cheddar cheese, shredded

Instructions:

1. Preheat oven to 450. Spray a skillet with cooking spray and sauté mushrooms on medium-high heat until tender, about 5 minutes.

2. In a small bowl, mix together chicken and hot sauce until chicken is shredded and coated. If using bean mixture for sauce, mix together beans and BBQ sauce in a separate bowl.

3. Knead and roll out pizza dough on a well floured surface or use your fists pizzeria style until dough is approximately 12″ diameter. Place on sprayed pizza pan.

4. Cover the dough with a thin layer of sauce. Spread the chicken & hot sauce mixture on top to evenly coat. Evenly distribute the remaining toppings. Sprinkle with cheese mixture.

5. Bake for about 10 minutes. Remove the pizza and spray the cheese with olive oil spray and return to oven to bake for an additional 5 minutes.

Filed in Main Course, Peanut Butterless

6 Responses / Leave a comment »

  1. kris says:

    sounds soo good. maybe i can get jason to make it for me! :o)

  2. Darlene Hildebrandt says:

    Interesting. I’m curious about the “healthy” part though. What in there makes it healthy? It still has bread, cheese, and refried beans (which are loaded with lard usually).

    We make a healthy version of pizza too, we use spelt pitas, tomato sauce (with spices/herbs added), peppers, onions, mushrooms and whatever veggies we have around – then a very tiny bit of goat feta cheese crumbled on top. Even low fat cheese is still high fat, and we avoid all dairy products for various reasons so we choose the goat instead.

  3. Nick says:

    If you look at the cheese in the ingredients, I use fat free cheddar and low fat mozzarella (the brand near I find has 2g per serving). The refried beans I use are fat free (Sunny Side Fat Free Refried Beans with Jalapenos), but most brands are switching to using vegetable oil instead of lard, check out the labels. I should make a note to avoid the ones containing lard.

    The cheese only contributes 16g fat for the whole pizza, 2g per slice. The only other fat contribution is minimal from the crust and the chicken breast. Goat cheese is an interesting addition but that is still loaded with fat.

    Also, when you consider how most people eat pizza, 2g fat per slice is pretty darn healthy!

  4. HickoryChick says:

    Some of us are obviously still on the “fat is bad” program. I think this looks amazing, and it’s WAY better than what you’d get from your run-of-the-mill pizzeria. Thanks for sharing.

    Goat cheese… give me a break. You go ahead and avoid all dairy, and I’ll enjoy my cheese in peace.

  5. Nick says:

    I agree, nothing beats regular cheese. I just had a deli sandwich with fresh mozzarella and there is no way I can give that up.

    I’m glad you enjoyed it! I also forgot to mention that I ate this alongside a container of fat-free ricotta cheese that I just piled on each bite. So delicious and it’s all good protein.

    It’s also tasty to put the ricotta on top and re-bake it in the oven for a few minutes until the ricotta begins to get warm and toast up.

  6. This is goin’ in the to~make folder for sure.

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