Tomorrow is the first official day of Spring, and since we’ve had a few warm days in Buffalo this week, I’ve been in the mood for warm-weather foods like barbecue. I didn’t feel quite ready to fire up the grill, so my solution was this Barbecue Chicken Pizza. This couldn’t be easier to make and it was absolutely delicious. I used Sticky Fingers Tennessee Whiskey Barbecue Sauce (2T NI: Cal 35; Fat 0; Carbs 9; Fiber 2; Protein 0), but feel free to use your own favorite brand and flavor. My barbecue craving has definitely been satisfied!
Barbecue Chicken PizzaSource: Emily Bites Original
Boboli 12” Whole Wheat Thin Pizza Crust
1/3 c+ barbecue sauce (I used a touch more than 1/3 cup)
½ c Chopped, Cooked Boneless Skinless Chicken Breast
1 Scallion, finely chopped
¾ c reduced fat 2% shredded mozzarella cheese
1. Preheat the oven to 450
2. Spread barbecue sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the chopped chicken pieces and scallions evenly over the top. Finish the pizza by sprinkling the mozzarella cheese over top.
3. Place pizza on a foil covered baking sheet, a pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.
Yields 6 slices. Weight Watchers Points Plus: 5 per slice