I'm back with another delicious pizza recipe! If you know me, you know my guilt-free pleasure is pizza. I love to fit it in my macros (usually on Fridays when the week is over and we're having a date night). This light and fresh Garden Pesto Chicken Pizza is so satisfying and delicious, perfect for a summer night.
Servings: 1
Macros per serving: ( 14 F /16 C / 35 P )
Ingredients:
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1 Joesph’s pita
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3 oz cooked and shredded chicken breast
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1/4 cup part-skim ricotta
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1/2 tbsp. pesto
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One garlic clove pressed.
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85g yellow squash, diced
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50g white or yellow onion, thinly sliced
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2 tbsp. 2% shredded mozzarella cheese
Directions:
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Bring a sauté pan to medium/high heat and coat with cooking oil. Add diced squash and sliced onion. Cook for 5-6 minutes or until the onion becomes translucent. Remove from pan and set aside.
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Preheat the oven to 350 degrees and place the pita on a large baking sheet. Bake at 350 for 1-2 minutes until lightly browned, then remove from oven.
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In a small bowl, mix ricotta, pesto, and garlic—spoon mixture over pita and top with chicken, followed by squash and onions. Add shredded mozzarella cheese and return to oven for 3-4 minutes or until cheese has melted. Top with red pepper flakes and oregano.