Chicken Pizza – IC Friendly

April 3, 2013

Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

1/8 teaspoon pepper (if tolerated)

1 cup skim milk

1/4 cup finely grated fresh Parmesan (if tolerated)

2 tsp diced garlic

1/3 cup frozen peas, thawed

4-8 oz grilled chicken breast, sliced or diced

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Bake until dough feels dry, about 8 minutes.

4. Heat oil in a pan on medium-high. Whisk in 1 1/2 Tbsp. flour and pepper (if tolerated). Cook until bubbling, about 2 minutes. Whisk in milk, bring to a boil, reduce heat and simmer, whisking, until thickened, about 2 minutes. Stir in Parmesan (if tolerated) and peas.

5. Spoon mixture on crust, leaving a 1/2-inch border. Bake until crust is crisp and topping is bubbling, about 5 minutes. Top with prosciutto. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127155,00.html

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One Response to “Chicken Pizza – IC Friendly”


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