Chicken Pesto Sun-Dried Tomato Pizza
 

I made this for our dinner tonight and man, oh, man, was it ever tasty. :yum: It is pictured here if you want to take a look: http://buttoni.wordpress.com/2011/0...d-tomato-pizza/

This was inspired by a recipe I read on the net for a pasta dish made with pesto and sun-dried tomatoes. Thought that mixture might make a good pizza and IT DID! The chicken just made it better! In future, would prefer to use Josephs Flax and Oat Bran Pitas for the crust http://www.josephsbakery.com/p-1021...ga-3-Pita-Bread for this. It only has 4 net carbs per loaf. But I don’t have those on hand, so I substituted a slice of Peggy’s Low-Carb Bread http://buttoni.wordpress.com/2010/0...low-carb-bread/ , sliced laterally. Worked fine and you COULD pick it up and eat it with your hands. But I know this would be better on the Joseph’s, which has some flour product in it, so that would make this not acceptable until the grains rung of OWL. Using my low-carb flax bread at the above link, you folks on Induction could have this. But be aware it only lowers the serving net carbs by about 2.5 net carbs. Please bear in mind, if you serve this with a nice green salad, one pizza would likely serve TWO people and not just one. That would be a great way to cut the net carb count on this meal.

VARIATION: Substitute 6 oz. cooked, crumbled Italian Sausage for the chicken. Mmmmmm :)

INGREDIENTS:

2 loaves Joseph’s Flax & Oat Bran Pitas: http://www.josephsbakery.com/p-1021...ga-3-Pita-Bread

1 T. olive oil
3 oz. onion, chopped
6 oz. chicken breast, skinless, slivered in very small pieces
2 T. sun-dried tomatoes (the kind in a jar packed in olive oil), chopped
2 T. my pesto sauce: http://buttoni.wordpress.com/2011/06/09/pesto-sauce/
Pinch oregano
4 oz. mozzarella cheese, grated
4 T. Parmesan cheese, grated


DIRECTIONS: Preheat oven to 350º. Heat olive oil in non-stick skillet. Saute onion until tender. Add chicken and saute until completely done. Remove from heat. Add pesto, sun-dried tomatoes and oregano. Stir well. Place “crusts” on a no-stick baking sheet. Sprinkle 1 oz. of the mozzarella on each pizza. Evenly spread the chicken mixture on top. Sprinkle the remaining mozzarella over the chicken mixture and top with an even distribution of the grated Parmesan. Pop into a 350º oven for about 15-20 minutes to melt cheese and blend flavors. Serve at once.


NUTRITIONAL INFO: Makes 2 individual pizzas, each contains:

653 calories
44.3 g fat
19.1 g carbs, 4.8 g fiber, 14.3 NET CARBS
50.6 g protein
1185 mg sodium
16% RDA Vitamin A, 38% B6, 75% B12, 10% E, 46% calcium, 18% iron, 15% magnesium, 77% niacin, 80% phosphorous, 63% selenium, 38% zinc and 327 mg potassium