Sunday, February 27, 2011

Thai Chicken Pizza

My healthy/easy pizza dough: (or use a premade crust)
  • 1 1/3 cup Bisquick Heart Smart mix
  • 1/4 cup + 1 TBSP water
(This makes thin crust. For more dough (thicker crust) use 1.5 cup bisquick and 1/3 cup water).

  • 1/4 cup smooth natural peanut butter (I used prepared PB2, way fewer calories)
  • 3 tablespoons water
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • 1 tbsp garlic powder
  • 8 ounces chicken tenderloins, cooked
  • 1 red bell pepper, diced
  • 2 slices 2% mozzarella cheese, torn into pieces
  1. Preheat oven to 425. Coat a 12-inch pizza pan with cooking spray.
  2. Stir water into Bisquick mix until crumbly, then knead into a ball by hand. Press dough into pan, using a rolling pin if desired, pressing it to the edges.
  3. Spray the dough with cooking spray. Sprinkle with garlic, 2 tablespoons of the cilantro. Bake 7 to 8 minutes or until crust is just beginning to brown.
  4. Move oven rack in the lowest position; preheat to 450 degrees F.
  5. Meanwhile, whisk peanut butter (Pb2), water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
  6. Heat cooking spray in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper and 1 tablespoon of the peanut sauce to the chicken; toss to combine. Cook until peppers are slightly soft.
  7. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
  8. Cut pizza into 6 slices
Makes 3 servings (2 slices each)

Nutrition (w/ PB2)
Calories 328
Fat 7.5g
Sat Fat 2g
Mono 2g
Cholesterol 50mg
Sodium 1210mg
Potassium 140mg
Carbs 45g
Fiber 2g
Sugars 6g
Protein 25g

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