Sometimes I make Chris eat meatless meals, and he will usually do so without too many complaints. Last week after he ate tofu with a smile (recipe coming soon!), I decided to make something I knew he would really enjoy. Frank’s Red Hot Sauce was my ingredient of choice, because he puts it on everything. Seriously, its like the commercial, he puts that “ish” on everything! I decided to take my favorite buffalo chicken dip, and turn it into a pizza! This pizza was not only super delicious, but really filling!! Definitely a keeper that will be made over and over again!
Gather up the troops! We need: 1/4 cup and 1 tablespoon of Frank’s Red Hot Sauce (divided), 2 1/4 cups of diced chicken (one LARGE breast), 1 16 ounce whole wheat pizza crust, 2 tablespoons of fat-free plain greek yogurt, thinly sliced red onion, thinly sliced green pepper, thinly sliced red pepper, 1/4 block of 50% reduced fat sharp white cheddar cheese, 2-3 handfuls of part skim shredded mozzarella cheese, and fat-free ranch dressing to drizzle on top.
I like to eat my dip with bell peppers, and incorporating veggies into a delicious pizza is never a bad thing, right?
To start the pizza, you want to dice up the chicken breast, and place it in a zip top bag with 1/4 cup of Frank’s.
Put the bag in the refrigerator, and let the chicken marinate for at least 15 minutes. After 15 minutes, remove the chicken, and preheat a skillet over a medium-high burner. Place the chicken in the pan.
Cook chicken for about 10 minutes, flipping to make sure it cooks all the way through. While it cooks, preheat your oven to 425 degrees, and chop up your vegetables. You want to make the veggies as thin as possible. I used a quarter of a green pepper, a red pepper, and a red onion. You can cut up more or less, depending on how veg-heavy you want your pizza to be.
After the chicken is cooked through, remove it from the heat. While the chicken cools, remove your pizza crust from the fridge. Let it come to room temperature while you make the sauce. Combine 2 tablespoons of nonfat plain greek yogurt and one tablespoon of Frank’s. Stir to combine.
Spray a baking sheet with non-stick spray. Remove pizza crust from package, and use your hands to form a thin square crust. If you mess up, you can always form it back into a ball and start over!
Once your crust is ready, spread the greek yogurt and Frank’s sauce evenly over the top.
Use a spoon, or your hands if the chicken is cool enough, to evenly place the chicken on top of the pizza sauce. It should be a heavy layer!
At this point, sprinkle the pizza with a little bit of the mozzarella, and shred some of the cheddar on top as well. We’re going to add more in a minute though, so just a light layer!
Next, arrange the red onion, green, and red pepper on top of the pizza.
Add another layer of mozzarella and shredded cheddar.
Yum!!! Place the pizza in the oven, and cook for 8-10 minutes. I started off with 6 minutes, and then checked in 1 minute intervals, ending at 10 minutes. You want the crust to be crisp, and the cheese to be slightly brown on top. Remove from the finished pizza from the oven.
Y-U-M!!!!! Allow the pizza to cool, and drizzle the top with ranch dressing. I didn’t photograph this until the very end, so refer to the first picture in this post for my ranch drizzling evidence! Cut the pizza into small squares.
Serve with a big salad for a complete meal!
This was such a great meal! All of the chicken makes the pizza filling, but it’s not overly heavy thanks to the light greek yogurt and Frank’s sauce. I didn’t feel too guilty about indulging either, since we used whole wheat dough and reduced fat cheese. Winner in my book! Can’t wait to have it again!
16 oz whole wheat pizza crust
2 1/4 cups diced chicken breast
1/4 cup plus 1 Tbsp. Frank’s Red Hot Sauce (divided)
2 Tbsp. fat free plain greek yogurt
1/4 red onion, thinly sliced
1/4 green bell pepper, thinly sliced
1/4 red bell pepper, thinly sliced
1/4 block of reduced fat sharp cheddar cheese
2-3 handfuls of part skim mozzarella cheese
Begin by dicing the chicken into small cubes. Place in a zip top bag with 1/4 cup of Frank’s Red Hot Sauce. Refrigerate for at least 15 minutes.
Preheat oven to 425°. Place marinated chicken in a skillet, and turn burner to medium-high. Cook for about 10 minutes, stirring to make sure the chicken cooks evenly. Once cooked through, remove from the heat. Make the sauce by combining 2 Tbsp. of greek yogurt with 1 Tbsp. of Frank’s Red Hot Sauce. Thinly slice the red onion, green, and red peppers. Set aside.
Coat a large baking pan with nonstick cooking spray. Remove pizza crust from package and use hands to work into a thin square. Once you have your desired thickness, top with sauce. Follow the sauce with an even layer of chicken. Sprinkle a small amount of mozzarella and cheddar cheese on the pizza. Top the chicken and cheese with the vegetables. Finish with another layer of mozzarella and cheddar cheese. Place the pizza in the oven and cook for 8-10 minutes, until the crust is crisp and the cheese is slightly browned.
Remove. Drizzle with ranch dressing.
Cut into 12 slices and enjoy!!!