Pizza With Chicken, Sun-Dried Tomatoes, and Broccoli
Each slice of this pie provides children with a balanced meal. Chicken offers protein and iron, tomatoes chip in cancer-fighting lycopene, cheese supplies calcium, and broccoli offers vitamin C and fiber. Dig in!
- 1 16-oz. package frozen pizza dough
- 1 Tbs. plus 2 tsps. extra-virgin olive oil, divided
- 2 Tbs. grated Parmesan cheese
- 1/3 lb. broccoli
- 3 cloves garlic, cracked
- 1/3 lb. chicken breast, sliced in small strips
- Salt and freshly ground pepper, to taste
- 1 cup part-skim ricotta cheese
- 10 sun-dried tomatoes in oil, drained and sliced
- 1 cup shredded part-skim mozzarella cheese
- 12 to 15 fresh basil leaves, thinly sliced
Preheat oven to 500°F.
Step 1: On a 12" nonstick pie pan, stretch dough to form pizza crust. Drizzle 2 tsp. olive oil onto crust and spread it with a pastry brush. Sprinkle crust with Parmesan cheese.
Step 2: In a small covered saucepan, bring 2" water to a boil. Separate broccoli tops into florets; discard lower stalks or reserve for a different use. Salt water and add broccoli. Cook, covered, for 3 to 5 minutes. Drain broccoli, set on cutting board, and chop florets into small pieces.
Step 3: Meanwhile, heat a small nonstick skillet on medium-high heat. Add oil, garlic, and chicken, and season with salt and pepper. Brown chicken until lightly golden, 5 minutes. Chop chicken and garlic into small pieces.
Step 4: To assemble pizza, dot crust with broccoli, garlic, and chicken. Add tablespoons of ricotta throughout and spread gently with the back of a spoon. Scatter sun-dried tomatoes around the pizza to the edges. Top with mozzarella.
Step 5: Place pizza on middle oven rack and lower heat to 450°F. Bake 10 to 12 minutes, until cheese is golden and crust is brown and crisp at the edges. Remove from oven; allow to stand 5 minutes. Top with basil.
Each child-size serving (1 slice): 300 calories, 19 g protein, 33 g carbohydrate, 11 g fat (4 g saturated), 2 g fiber, 29 mg cholesterol, 233 mg calcium, 3 mg iron, 550 mg sodium.
Copyright 2005. Reprinted with permission from the November 2004 issue of Child Magazine.