Ingredients
Nonstick cooking spray
1 tablespoon cornmeal
1 10-ounce package refrigerated pizza dough
3 medium plum tomatoes, thinly sliced
4 ounces cooked chicken, cut into 1-inch cubes
3 tablespoons snipped fresh basil
1/4 teaspoon coarsely ground pepper
1 cup shredded reduced-fat mozzarella cheese
1. Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges.
2. Arrange tomato slices and chicken on dough. Add basil and pepper, and top with mozzarella.
3. Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly.
Nutrition facts per serving (1/4 of pizza): 281 calories, 20g protein, 31g carbohydrate, 8g fat (3g saturated), 2g fiber
Healthy Cooking Tips
Shake the Salt
Subbing tomatoes for store-bought sauce reduces sodium and belly bloat. Plus, packing your pie with produce ups the filling factor.
Choose Chicken
Swap out greasy pepperoni for grilled chicken. "Season it with oregano and basil," says chef Juan-Carlos Cruz, author of The Juan-Carlos Cruz Calorie Countdown Cookbook.
Make the Cut
To chop basil, stack the leaves in a neat pile and roll lengthwise, like a cigar. Use shears to slice across the bundle.
Say Cheese
Low-fat cheese melts better than fat-free. Before baking the pie, mist with cooking spray. "A bit of oil helps the cheese melt," says Cruz.
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