Roast Chicken and Garden Veggie Pizza Squares
Featured in the Honolulu Star-Advertiser on May 29, 2013.
Ingredients:
Non-stick cooking spray
2 (8 ounce) package of whole wheat refrigerated pizza dough, uncooked
1 (8 ounce) package of cream cheese, softened
1/2 cup light sour cream
1 (1 ounce) package of ranch-style dressing mix
2 tablespoons fresh pesto (homemade or store bought)
1/2 cup carrots finely chopped
1/2 cup broccoli finely chopped
1/2 cup red bell pepper finely chopped
1/2 shredded roast chicken, precooked and cooled
1 cup shredded cheddar jack cheese
Directions:
- Preheat oven to 375°F.
- Spray a large baking sheet with non-stick spray.
- Roll out pizza dough onto a baking sheet.
- Stretch and flatten to form a rectangle.
- Bake 11 to 13 minutes in oven, or until golden brown; cool.
- Once cooled, cut into 9 single serving pieces.
- Place softened cream cheese and sour cream in a medium bowl.
- Mix cream cheese with 1/2 of the ranch dressing mix and pesto.
- For a stronger ranch flavor, additional dressing mix can be added to taste.
- Spread the mixture over the cooled crust and have your kids top their own pizzas with veggies, chicken and cheese.
- All vegetables can be substituted with your kids' favorites, like fresh sweet corn, mushrooms, fresh baby spinach, etc.
Makes 9 slices.
Approximate Nutrient Analysis per serving (not including substituting vegetables):
350 calories, 19 g fat, 10 g saturated fat, 60 mg cholesterol, 1000 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g sugar, 14 g protein
