Servings: 4 Yield: 1 flatbread pizza Hands On 15 mins Total Time 25 mins
1. Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray. Shred the meat from the reserved chicken thighs (2) from Tuesday night, and slice 2 Roma (plum) tomatoes.
2. On a well-floured surface roll out 1 lb. refrigerated pizza dough to a 15-x 7-inch oval. Transfer to the prepared baking sheet. Bake for 10 minutes. Remove and press flatbread pizza with a spatula if it puffs when baking. Meanwhile, In a small bowl mix together 1/3 cup week-end prepped broccoli pesto and 4 chopped cloves of roasted garlic reserved from Tuesday night. Top baked flatbread with pesto/garlic mixture, sliced tomatoes, shredded chicken, and 1 cup shredded mozzarella cheese. Return to oven and bake for 7 minutes or until cheese is melted .In a medium bowl toss1 cup spring mix lettuce. Drizzle each with 2 teaspoon olive oil and 1 teaspoon red wine vinegar, a pinch of salt, freshly ground black pepper. Remove the pizza from the oven and top with the salad.
Tip Prebaked Crust
- Preheat oven to 425 degrees . Shred the meat from the reserved 2 chicken thighs from Monday night, and slice 2 Roma tomatoes. Place crust on a parchment paper lined large baking sheet. In a small bowl mix together 1/3 cup Broccoli and Pistachio Pesto and 4 chopped cloves of roasted garlic reserved from Monday night. Top baked crust with pesto/garlic mixture, sliced tomatoes, shredded chicken, and 1 cup shredded mozzarella cheese. Bake for 12 minutes or until cheese is melted and edges are browning. Remove from oven and top with 1 cup spring mix lettuce. Drizzle each with 2 teaspoon olive oil and 2 teaspoon red wine vinegar. Sprinkle freshly ground black pepper.
- Top the fam's pizza with salad greens and you've served up vegetables without extra cooking.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 17, chol. (mg): 55, sat. fat (g): 4, carb. (g): 56, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 24, vit. A (IU): 996, vit. C (mg): 17, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 28, Cobalamin (Vit. B12) (µg): , sodium (mg): 848, Potassium (mg): 275, calcium (mg): 192, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.