Ingredients Jump to Instructions ↓

  1. 1 Tube refrigerated pizza dough - (10 oz)

  2. Cornmeal - as needed

  3. 1 teaspoon 5ml Crushed dried oregano

  4. 1/2 teaspoon 2 1/2ml Crushed dried basil

  5. 8 oz 227g Cooked chicken breast - chopped

  6. 1/2 cup 118ml Reduced-fat low-sodium jarred

  7. Marinara sauce

  8. 2 tablespoons 30ml Finely-chopped onion

  9. 2 Fresh mushrooms to

  10. 3 - - thinly sliced

  11. 1 tablespoon 15ml Freshly-grated Parmesan cheese

  12. 1/4 cup 36g / 1 1/3oz Shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Open the dough package and on a lightly floured surface, roll out to roughly form a 10-inch circle. Place the crust on a cookie sheet which has been lightly sprinkled with cornmeal. Using your fingers, pat dough to desired shape and thickness.

  2. Prepare the barbecue for medium heat. Transfer pizza to the prepared grill. Grill for about 3 minutes, until the top of the dough puffs and the underside is crisp and lightly browned. Using a large metal spatula, turn the crust over. Brush the cooked top with olive oil and sprinkle with oregano and basil.

  3. In a medium bowl, combine the cooked chicken, marinara sauce, and onion. Spread mixture over the top side of the crust. Arrange mushrooms on top (if using). Top with Parmesan cheese and sprinkle on the mozzarella, covering the top evenly.

  4. Continue to grill for another 4 to 5 minutes, until the pizza is cooked through, the dough lightly browned, and the cheese melted. To insure even cooking, use tongs to rotate the pizza two or three times during the cooking period, taking care not to knock off the topping.

  5. This recipe yields 8 servings.

  6. Exchanges Per Serving: 1 Lean Protein (meat), 1 Carbohydrate (bread/starch).

  7. Nutrition Facts: 142 calories (21% calories from fat), 11 g protein, 3 g total fat (1.1 g saturated fat), 17 g carbohydrate, 1 g dietary fiber, 21 mg cholesterol, 286 mg sodium.


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