Chicken Pizza with Roasted Peppers
from Family Features
Description
Although most pizza sauces are high in
sodium, this recipe uses roasted bell peppers and lower sodium chicken and blue
cheese for an entirely new taste in pizza that's long on flavor and less on
salt.
Ingredients
- 1 tablespoon unsalted butter
- 1 large leek, sliced
- 1 12-inch prepared pizza crust
- 3/4 cup chopped roasted red peppers
- 1/2 pound (1/4 inch thick) julienned Boar's Head Golden Classic Lower Sodium Oven Roasted Chicken Breast
- 1/2 cup Boar's Head 28% Lower Sodium Creamy Blue Cheese, crumbled
- 2 teaspoons dried basil, plus fresh basil leaves for garnish, optional
Preparation
- Preheat the oven to 450°F. In large skillet melt butter over medium heat and sauté leeks until softened but not browned, about 4 minutes.
- Place pizza crust on a non-stick baking sheet. Layer peppers around pizza, leaving about a 3/4-inch border. Add leeks, chicken, and top with cheese. Sprinkle with dried basil and bake 15 minutes or until crust is golden and cheese melted. Add fresh basil leaves if desired.
Serves
Servings 6
