BBQ GRILLED CHICKEN PIZZETTE
2 teaspoons extra-virgin olive oil
1 small or 1/2 large red onion, very thinly sliced
1 small yellow or red bell pepper, thinly sliced
1/8 teaspoon sea salt, or to taste
2 soft whole-wheat lavash flatbreads (2 ounces each, about 9- x 9-inches each)
8 ounces pre-grilled, boneless, skinless chicken breast, thinly sliced
3 tablespoons spicy or tangy barbecue sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Gouda cheese
1/4 cup roughly chopped fresh cilantro
- Heat oil in nonstick skillet over medium-high heat. Add onion and bell pepper. Saute for 5 minutes, or until softened and onion is lightly browned. Add salt to taste. Set aside.
- Preheat oven broiler. Place flatbreads on large baking sheet or two (9- x 13-inch) baking pans. Broil for about 1 minute, or until toasted. Turn flatbreads over, broiled side down. Broil for about 1 minute, or until toasted. Remove from oven.
- Reduce oven heat to 450°F. In small bowl, toss chicken slices with barbecue sauce. Top entire surface of each flatbread with cheeses, sautéed onion-pepper mixture and barbecue chicken.
- When oven is ready, bake in the middle of the oven for 5 minutes, or until flatbreads are fully crisped, toppings are hot and cheese is melted.
- Sprinkle with cilantro. Cut each lavash pizza in half. Serve immediately.
NOTE: The pizzette can be grilled, too. Grill, instead of broil, one side of each flatbread. On the grilled side, add the toppings and place over indirect heat. Grill, with the lid down, until cheese is melted and flatbread bottom is toasted.
Makes 4 servings, 1 piece each
Nutrition analysis (per serving): 280 calories, 11g total fat, 5g saturated fat, 0g trans fat, 75mg cholesterol, 560mg sodium, 20g total carbohydrate, 2g dietary fiber, 3g sugars, 27g protein, 8% DV vitamin A, 70% DV vitamin C, 25% DV calcium, 8% DV iron |
