Raspberry Chipotle BBQ Chicken Pizza

The rapid approach of the most overportioned of all holidays…Thanksgiving.. came and went, and now we are just about in the week of Christmas- another food-filled, pull-out-my-stretchy-pants free for all.
 
May I suggest something? This may be a little late in the game, but I think I can be helpful for you over this next year.  Don’t save your favorite guilty-pleasure-foods like pizza, creamy mashed potatoes, and buttermilk pie for “special” occasions or holidays.  It is likely that you’ll be tempted to go overboard, seeing them as this limited time offer, coming only once in a (special) while.  Let me clue you in on something.. 
 
Potatoes aren’t the devil.. and neither is pizza.  Ok- while buttermilk pie doesn’t completely
warrant angel wings- It is super fine to indulge more than once each year.  (Maybe I’ll take my own advice..)
 
Most homes have a ‘food guru’ so to speak- who controls 72 percent of the food eaten by everyone else. Oh, yes-  enter the all-powerful-wifey.  The (powerful) person (wife) who (knows everything) chooses food, buys it (plus the occasional trash magazine), and prepares it owns (all) power. Do you fit the bill, here?
 
Take advantage of it. Pizza Night?  Well- yea!  Besides.. I’ve provided you with three recipes just this week for healthy making.  Start with a salad before moving on to a more sensible amount of slices- Do you know what this means?
 
Pizza it up more often..
 
..Duh.

Raspberry Chipotle BBQ Chicken Pizza

INGREDIENTS

Cooking spray
1 can (13.8 oz)  refrigerated classic pizza crust
1/4 cup seedless raspberry preserves
1/3 cup hickory smoke-flavored barbecue sauce
2 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1 1/2 cups shredded rotisserie chicken breast
1/2 medium red onion, cut into thin strips
1/2 cup (2-ounces) shredded part skim mozzarella cheese
1/2 cup (2-ounces) shredded smoked Gouda cheese
1/4 cup chopped fresh cilantro

DIRECTIONS
Heat oven to 425°F. Spray 13×9-inch pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. In small bowl, mix preserves, barbecue sauce and chiles.

Spread mixture evenly over dough to within 1/4 inch of edges. Top with shredded chicken, onion and cheeses.

Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.

Nutrition Information
Serves 6 (2 wedges each)
Calories: 333
Fat: 8 g
Carbohydrate: 48 g
Fiber: 1 g
Protein: 15 g

Comments

  1. We must be on the same page-Because we had salad and pizza last night too. My absolute favorite–weekly–indulgence!

Leave a Comment

*