Pizza is one of those foods that is difficult for me to control. It's right up there with chocolate, crackers, and peanuts when it comes to my being unable to stop at a healthy portion. However, when I do make it, I really do try to make it as nutritious as possible and consider it a real diet splurge. This recipe was adapted from a Rachael Ray 30 Minute Meals episode. She makes her own crust, but I always take the lazy route and use a pre-made Boboli whole wheat pizza crust. I used some left over "beer butt chicken" we had over the weekend instead of using the whole boneless, skinless breasts she suggests, so I even beat her 30 minute clock this time by throwing this meal together in like 20 minutes.
Wingless Buffalo Chicken Pizza
3/4 lb. boneless, skinless chicken breasts, seasoned and fried in a little oil, then cut/shredded into pieces
1 whole wheat pizza crust
1 Tbsp butter
1 Tbsp Worchestershire sauce
1/2 cup tomato sauce
2-3 Tbsp hot sauce (or more... how hot do you like it?)
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 425 degrees.
Combine butter, worchestershire sauce, tomato sauce, and hot sauce in a small pan and heat to combine. Stir in chicken pieces to coat in sauce. Spread sauce onto pizza crust. Top with cheeses and scallions. Bake for 16 minutes.
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