Fresh Tomato & Chicken Pizza (4 servings)
- Nonstick cooking spray
- 1 tablespoon cornmeal
- 1 10-ounce package refrigerated pizza dough
- 3 medium plum tomatoes, thinly sliced
- 4 ounces cooked chicken, cut into 1-inch cubes
- 3 tablespoons snipped fresh basil
- 1/4 teaspoon coarsely ground pepper
- 1 cup shredded reduced-fat mozzarella cheese
- Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges.
- Arrange tomato slices and chicken on dough. Add basil and pepper, and top with mozzarella.
- Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly.
Nutrition facts per serving (1/4 of pizza): 281 calories, 20g protein, 31g carbohydrate, 8g fat (3g saturated), 2g fiber
Healthy cooking tips:
Shake the Salt: Subbing tomatoes for store-bought sauce reduces sodium and belly bloat. Plus, packing your pie with produce ups the filling factor.
Choose Chicken: Swap out greasy pepperoni for grilled chicken. “Season it with oregano and basil,” says chef Juan-Carlos Cruz, author of The Juan-Carlos Cruz Calorie Countdown Cookbook.
Make the Cut: To chop basil, stack the leaves in a neat pile and roll lengthwise, like a cigar. Use shears to slice across the bundle.
Say Cheese: Low-fat cheese melts better than fat-free. Before baking the pie, mist with cooking spray. “A bit of oil helps the cheese melt,” says Cruz.