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 Cookalulu.com