BBQ Chicken Pizza
This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.
Yield
6 servingsPrep
12 minCook
38 minReady
50 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
pizza shell
Italian cheese-flavored thin, 10-ounce |
* |
¾ | cup |
chutney
tomato |
* |
2 | cups |
chicken breast halves, boneless, skinless
chopped roasted, about 2 breasts |
|
⅔ | cup |
italian plum (roma) tomatoes
diced |
|
¾ | cup |
cheddar cheese, reduced-fat
shredded extra-sharp white |
* |
⅓ | cup |
scallions, spring or green onions
chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
pizza shell
Italian cheese-flavored thin, 10-ounce |
* |
177 | ml |
chutney
tomato |
* |
473 | ml |
chicken breast halves, boneless, skinless
chopped roasted, about 2 breasts |
|
158 | ml |
italian plum (roma) tomatoes
diced |
|
177 | ml |
cheddar cheese, reduced-fat
shredded extra-sharp white |
* |
79 | ml |
scallions, spring or green onions
chopped |
Directions
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 ½-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 wedges.
Note:
If you can't find tomato chutney, make your own.
Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, ⅛ teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil.
Reduce heat to medium; cook 20 minutes or untril thickened.