Buffalo Grilled Chicken Flatbread Pizza
There’s no need to call for pizza delivery when you can have these flatbreads ready to eat in under 30 minutes. You get to nosh on 2 generous slices of this pizza for only 150 calories and 2 grams of saturated fat. Or if you’re a pizza monster, eat the whole darn thing for only 300 calories.
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Buffalo Grilled Chicken Flatbread Pizza
Expeller-pressed canola oil spray or olive oil
2 100% whole-grain 100-calorie flatbreads
1/4 cup canned tomato sauce
1 tablespoon Buffalo hot sauce, plus additional for serving
5 ounces sliced grilled chicken* (about 1 1/2 cups), cut into bite-sized pieces1/2 teaspoon smoked paprika
1/2 cup shredded Italian 6-cheese blend with part-skim mozzarella
2 scallions, green parts sliced at an angle
Inner yellow celery leaves (no stems), torn into smaller pieces
Preheat oven to 400°F and move the oven rack to the bottom shelf. Spray or brush the smooth sides of the flatbreads with oil and place oil-sides down on a large cookie sheet pan. Combine the tomato sauce and Buffalo sauce in a measuring cup and spread on the flatbreads, leaving 1/4 inch around the edges. Dust the chicken with the smoked paprika and sprinkle the chicken on top of the sauce. Sprinkle with cheese and green scallions.
Bake on the lower oven rack until the cheese is bubbly and the edges of the flatbreads are golden, about 10 minutes. Sprinkle with the celery leaves and cut each flatbread into 4 pieces.
* To save on time, use pre-grilled chicken from freezer section of grocery stores. Some premium markets will even season and grill fresh chicken for you. Or rotisserie chicken works well, too.
Prep time: 15 minutes
Cook time: 10 minutes
Makes 4 servings, 2 pieces each
Nutrition Facts (per serving): 150 calories, 6 g total fat (2 g saturated fat, 0 g trans fat), 570 mg sodium, 30 mg cholesterol, 12 g total carbohydrate (4 g fiber), 16 g protein, 8% DV iron, 10% DV calcium, 8% DV Vitamin A, 2% DV Vitamin C.
Buffalo Grilled Chicken Flatbread Pizza
By Published: January 26, 2015
- Yield: servings (2 pieces each) (4 Servings)
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 25 mins
There’s no need to call for pizza delivery when you can have these flatbreads ready to eat in under 30 minutes. You get to nosh …
Ingredients
- Expeller-pressed canola oil spray or olive oil
- 2 100% whole-grain 100-calorie flatbreads
- 1/4 cup canned tomato sauce
- 1 tablespoon Buffalo hot sauce plus additional for serving
- 5 ounces sliced grilled chicken* (about 1 1/2 cups) cut into bite-sized pieces
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded Italian 6-cheese blend with part-skim mozzarella
- 2 scallions green parts sliced at an angle
- Inner yellow celery leaves (no stems) torn into smaller pieces
Instructions
- Preheat oven to 400°F and move the oven rack to the bottom shelf. Spray or brush the smooth sides of the flatbreads with oil and place oil-sides down on a large cookie sheet pan. Combine the tomato sauce and Buffalo sauce in a measuring cup and spread on the flatbreads, leaving 1/4 inch around the edges. Dust the chicken with the smoked paprika and sprinkle the chicken on top of the sauce. Sprinkle with cheese and green scallions.
- Bake on the lower oven rack until the cheese is bubbly and the edges of the flatbreads are golden, about 10 minutes. Sprinkle with the celery leaves and cut each flatbread into 4 pieces.
- * To save on time, use pre-grilled chicken from freezer section of grocery stores. Some premium markets will even season and grill fresh chicken for you. Or rotisserie chicken works well, too.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
