CHICKEN PIZZA

Toppings

6 oz — grilled chicken breast, 

1⁄2 tbsp — low-sodium hot wing sauce, divided

10 oz — whole-wheat pizza crust (slice off 1/3 the thickness; you can eyeball the measurement)

1 — large tomato (or 2 small Roma or plum tomatoes), cut into 1⁄4-inch-thick slices

1 1⁄2 tbsp — reduced-fat feta cheese, crumbled

Dough

3/4 cup — plus 1 tablespoon lukewarm water (105-115°F)

1 package — active dry yeast (2 1/4 teaspoons)

1 tsp — sugar

1 cup — whole wheat pastry flour

1 cup — whole wheat all purpose flour

1/2 tsp — salt

2 tbsp — extra-virgin olive oil

2 tbsp — fine cornmeal 

All-purpose flour for dusting

DIRECTIONS

1 Preheat oven to 450°F.

2 Toss chicken in 1⁄2 tbsp sauce. Place pizza crust on a baking sheet and lay the

tomato slices evenly over it to cover the crust. Top evenly with chicken, then

sprinkle cheese over everything. Drizzle remaining sauce over top.

3 Cook pizza until crust is lightly crisped and toppings are hot, about 8 to 10 minutes.

APPROXIMATE MACROS PER SERVING: 475 CALORIES ■ 55 G PROTEIN ■ 35 G CARBS ■ 13 G FAT