NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

0.5 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

1.25 oz Cooked chicken breast

0.25 cup Tomato puree

1 oz Fresh mozzarella cheese

5 leaves Fresh basil

0.5 tsp Extra virgin olive oil

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  In a medium mixing bowl, combine the non-fat Greek yogurt, whole wheat flour, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and elastic.

• 4

  Use a rolling pin to stretch the dough into a thin 10-inch circle and carefully transfer it to the prepared baking sheet.

• 5

  Spread the tomato puree evenly over the crust, leaving a half-inch border around the edges for the crust to rise.

• 6

  Distribute the shredded cooked chicken breast and torn pieces of fresh mozzarella cheese over the tomato sauce.

• 7

  Sprinkle the dried oregano over the toppings and lightly drizzle the entire pizza with the extra virgin olive oil.

• 8

  Bake for 12-15 minutes or until the crust is golden brown and the mozzarella cheese is bubbly and slightly browned.

• 9

  Remove from the oven and immediately top with the fresh basil leaves before slicing into wedges and serving warm.