Chicken, Goat Cheeses and Roasted Bell Pepper Pizza
Ingredients
Dough
-
¼
recipe
whole wheat pizza crust
Sauce
-
½
roasted red bell pepper
roasted red bell pepper
-
1
clove
garlic
-
6
olives
kalamata olives
-
splash
white wine vinegar
-
splash
olive oil
-
pinch
salt
-
pinch
pepper
Toppings
-
150
g
sliced mushrooms (cooked)
-
100
g
low fat mozzarella cheese (grated)
-
120
g
chicken breast meat (cooked, in chunks)
-
½
roasted red bell pepper
roasted red bell pepper (sliced)
-
6
olives
kalamata olives (roughly chopped)
-
2
tbsp
sundried tomatoes (chopped)
Add-ons (after pizza is out of the oven)
-
7
slices
Paillot de Chèvre
-
20
g
raw goat cheese (crumbled)
-
handful
arugula
Instructions
- Preheat the oven to 500°F.
- Roast the bell pepper over an open flame until charred, then let it steam in a covered container for 5 minutes before peeling and removing seeds.
- Blend half of the roasted pepper with kalamata olives, garlic, vinegar, olive oil, salt, and pepper until smooth.
- Cook mushrooms in a skillet over high heat until golden, then set aside.
- In the same skillet, cook the chicken pieces until golden, seasoning with salt, pepper, thyme, and oregano.
- Roll out the dough into a 10-12 inch disc and place on a baking sheet, spreading the roasted bell pepper sauce on top.
- Add the cooked mushrooms, mozzarella, chicken, roasted pepper slices, kalamata olives, and sundried tomatoes on top.
- Bake for about 10 minutes until the cheese is melted and edges are golden.
- Once out of the oven, add goat cheese slices, crumbled goat cheese, and arugula.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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