Barbecue Chicken Pizza


1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 cups plum tomato, diced
2 tablespoons brown sugar
3 tablespoons cider vinegar
1 clove garlic
Pinch of cinnamon, nutmeg, and allspice
2 cups chopped baked skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions


Combine 2 cups diced plum tomato, brown sugar, cider vinegar, spices and minced garlic in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until thickened.

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 to 8 wedges.

Yields: 4 to 6 servings

(for one-fourth of pizza) 450 calories, 12 g fat; 52g Carbohydrate; 31 g Protein

Barbra Crumpacker, RD,LD
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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