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?

Happy Trails!

Stacey