Today is a quick and easy meal that is also healthy! All you have to do is get any pre-baked pizza rust of your choice, and the toppings.
I got these two thin crusts to cut down a little bit on calories. Plus, thin crust seemed better with the topping I chose.
I decided to make Barbeque Chicken and Chicken Spinach Feta pizzas.
I browned the chicken tenders with a spray or two of EVOO in a sauté pan.
Then, I coated the first crust with barbeque sauce.
Then 2% milk cheddar jack cheese and julienne cut red onions.
Then, I added some spices: garlic powder, crushed red pepper, and ancho chili powder.
I added a thin layer of 2% mozzarella cheese to the top.
Then I put it in the oven according to the directions on the pizza crust (they’re all a little different.) I think it was 375-400 degrees for 18 or so minutes.
This ended up being the best pizza I’ve ever made!! I will definitely make it again. It’s a nice change from the typical tomato sauce and Italian taste.
The Chicken, Spinach and Feta pizza turned out great as well!
They were gone in a day! Next, I think I am going to make a ham and pineapple pizza.
Stay tuned for a recap of last weekend’s races!
What is your favorite kind of pizza? To make? To order?