A lot of my fellow athletes dread eating pizza (it’s a junk food, pizza is taboo, there are no healthy options…etc). But I love pizza! If I can’t have a real Chicago Style pizza then I want the next best thing… something that is healthier but still indulgent.. If done right, a pizza can be designed to taste great and offer something from each one of the food groups. Here is one of my favorite pizza recipes, Chicken Pesto Pizza with Red Grapes. I found it in Cooking Light Magazine. In the summer I actually make my own pesto from basil in the garden or purchase it from the farmer’s market but refrigerated pesto from the store works great too. You can also turn-up the nutrition by using a whole grain crust Not only is this a hit with adults (runners and non-runners), kids like it too.
What are some of your healthy eating options that you use?
Chicken Pesto Pizza with Red Grapes.
1 pizza dough (you can either buy pre-made dough, or make one from scratch)
1/3 cup refrigerated pesto
1.5 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
1. Preheat oven to 425 degrees
2. On a lightly floured surface, pat dough into a 12- inch circle, gently placing dough on a pizza pan coated with cooking spray.
3. Spread pesto evenly over dough, leaving a 1/2 inch border around edges.
4. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper.
5. Bake at 425o for 20 minutes or until crust is golden brown.
6. Sprinkle with onions
7. Cut into 12 wedges. Yields 6 servings (serving size: 2 wedges).
Nutrition Information (per serving):
Fat: 14.4g (sat 4.8g, mono 6.3g, poly 14g).