PIzza, again? Well, yeah, I told you kid I’ve got a pizza streak a mile long and it’s not stopping anytime soon.
Anyways, we baked some thin chicken breast to eat with lunch and there was some left over, which was the perfect opportunity to try out a jar of Buffalo Pizza sauce I picked up over the weekend.
The pizza came out great, as expected. The sauce was okay, it had a hint of cheap blue cheese.. Think “treasure cave blue cheese”, if you’ve had that before.. But it also a good texture, appearance, and overall the flavor wasn’t terrible. I do have frank’s buffalo on-hand and will try that next time for comparison.
Anyways, here’s the full ingredients list:
Same basic premise as any of the flatbread pizzas I’ve posted, here’s the gist:
- Preheat oven to 375.
- Chop 170 grams of COOKED thin Chicken breast or tenderloin.
- When the oven finishes preheating, par-bake your flatbreads for 2 minutes directly on the oven rack, taking care to make sure the corners are supported well.
- After par-baking, apply buffalo sauce to crusts, my favorite method is using a basting brush to ensure even/thorough coverage edge to edge.
- Sprinkle cooked chicken evenly over both crusts.
- Sprinkle Fat Free mozzarella evenly over both crusts.
- Sprinkle Scallions/Green Onions evenly over both crusts.
- Return to oven and bake for 6-8 minutes or until cheese is thoroughly melted and crusts begin to brown at edges.
- Remove pizzas from the oven and set to cool briefly. Turn off oven.
- Chop each pizza into 4 equal pieces and plate.
It’s good, it’s filling, and you wind up with 107 grams of protein with only 40g of carbs and 19g of fat.. Well worth it.