Garden Pesto Chicken Pizza

 

Servings: 1

Macros per serving: ( 14 F /16 C / 35 P )

 
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Garden Pesto Chicken Pizza

INGREDIENTS:

  • 1 Joesph’s pita

    3 oz cooked and shredded chicken breast

  • 1/4 cup part skim ricotta

  • 1/2 tbsp. pesto

  • 1 garlic clove pressed

  • 85g yellow squash, diced

  • 50g white or yellow onion, thinly sliced

  • 2 tbsp. 2% shredded mozzarella cheese

DIRECTIONS:

  1. 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 onion becomes translucent. Remove from pan and set aside.

  2. Preheat oven to 350 degrees and place pita on a large baking sheet. Bake at 350 for 1-2 minutes until lightly browned, then remove from oven.

  3. In a small bowl mix together 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.


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