BBQ Chicken Naan Pizza

Ingredients:
4 Naan bread flats
1 lb. chicken breast
16 oz. BBQ sauce (I use Sweet Baby Ray’s)
4 tbsp crushed pineapple
1 c shredded mozzarella
4 scallions, diced

Directions:
1. Place chicken in crock pot. Cover with BBQ sauce. Cook on high for 4 hours. At the end of the cook time, remove chicken from crock pot. Shred. Return to crock pot.
2. Preheat oven to 400°. Place naan flats on baking sheet. Top each flat with about 1/3 c BBQ chicken on bottom, 1 tbsp crushed pineapple, 1/4 c mozzarella cheese, and sprinkle with scallions.
3. Bake for 7-10 minutes. Slice each flat into quarters.

Yields 4 servings

 

Veggie Pizza

Ingredients:

**Crescent roll dough (I make a double batch of homemade crescent roll dough)

12 oz. 1/3 less fat original cream cheese

1 packet ranch seasoning packet

1 c broccoli florets, chopped

1 c cauliflower, chopped

1/2 c carrots, chopped

1 1/2 c Colby Jack cheese, shredded

 

**I use a homemade crescent roll dough, but you can definitely use premade, store-bought dough.

Directions:

1. Preheat oven to 375°.

2. Roll out crescent dough so it covers a 12×16″ ungreased pan. Cook dough for 10-13 minutes or until cooked through.

3. Cool crust completely (about an hour).

4. In a small dish, combine cream cheese and ranch packet. When crust is completely cool, spread cream cheese mixture onto crescent crust.

5. Sprinkle cheese on top of cream cheese mixture. Top with chopped vegetables.

6. Cut into 16 equal squares.

 

 

Yields 16 servings, serving size 1 piece

Ham & Pineapple Pizza on Whole Wheat Crust

Ingredients:

for the pizza dough-

1 1/2 c water

2 tbsp. extra virgin olive oil

2 tbsp. honey

4 c whole wheat flour

1/3 c wheat germ

1 tsp salt

1 tsp sugar

2 1/2 tsp. active dry yeast

 

to brush on the crust-

1 tbsp. extra virgin olive oil

1 tsp. Italian seasoning

1/4 tsp. garlic powder

toppings-

1/2 c pizza sauce

3/4 c 2% mozzarella cheese

1/3 c fresh pineapple chunks

1/2 c Canadian bacon, chopped

Directions:

1. Add ingredients for the pizza dough to bread maker. Follow manufacturer’s directions for adding ingredients. My bread maker suggests adding the ingredients in the order listed. Set bread maker for a large loaf on the dough setting.

2. When bread maker is finished, remove dough from pan. Using your hands, stretch and pull dough until it is even all the way around and about 1/4″ thickness. Place on an ungreased pizza pan. Allow to rise for 1 hour in a draft-free, warm place. (I usually just put it in my oven, turned off, with the light on.)

3. After final rise, mix together the ingredients to brush on the crust. In a small dish, combine 1 tbsp oil, Italian seasoning, and  garlic powder. Brush mixture about 2 inches around the outside edge of the pizza dough for the crust.

4. Bake in oven for 7 minutes. Remove and top with pizza sauce, cheese, ham, and pineapple.  

5. Bake at 450 for 10-12 minutes or until pizza is golden brown and dough is cooked through.  Cut into 8 pieces.

 

if cut into 8:  

Yields 8 servings, serving size 1 piece

5 points on Weight Watchers Points+ System

Pineapple, Pepper, Chicken Pizza

Ingredients:

Gluten free whole grain pizza crust mix (I like and use Bob’s Red Mill)

2 eggs

1 1/2 c warm water

2 tbsp extra virgin olive oil

yeast packet (comes with the pizza crust mix)

3 Cajun seasoned grilled chicken tenders, chopped

1/4 c tri-colored peppers, diced

1/3 c pineapple tidbits in 100% pineapple juice, drained

1/2 c pizza sauce (I use an organic, no sugar added brand)

Directions:

1. Combine water and yeast packet in large bowl. Let stand for about 5 minutes. 

2. Add eggs and oil to water/yeast mixture. Mix briefly until egg yolks are broken and stated to mix together (no longer than 1 minute). 

3. Add in dry pizza mix and mix for about 1 minute or until well combined. Leave in bowl, split in half, and cover bowl with plastic wrap. Allow to rise for 20 minutes. 

4. Preheat oven to 425°. Spray a pizza pan with non-stick cooking spray. 

5. Place pizza dough on prepared pizza pan. Using wet hands, spread dough out evenly on pizza pan. If dough starts to stick to fingers, rewet fingers with water.    

6. Bake pizza crust, without toppings for 7 minutes in oven. 

7. Remove pizza crust, top with pizza sauce, peppers, pineapple, and chicken pieces. Place pizza back in oven and cook an additional 15 minutes. 

8. Cut pizza into 8 slices with pizza cutter. 

 

Yields 4 servings, serving size 2 pieces

Pepperoni Pizza on Whole Wheat Crust

for the crust-

2 1/2 c whole wheat flour

1 tsp salt

1 tsp sugar

1 tbsp active dry yeast

1 c warm water

2 tsp extra virgin olive oil, divided

for the toppings-

1 tsp Italian seasoning

pinch of garlic powder

2/3 c pizza sauce

1 c reduced fat mozzarella cheese

24 turkey pepperoni slices

Directions:

We have usually have to do half cheese and half pepperoni at my house for those picky eaters 🙂

1. Combine flour, salt, sugar, and yeast in stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients.

2. Knead dough for 5 minutes with dough hook attachment. Dough should pull away from the sides and form a nice ball.

3. Remove ball of dough from bowl and spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap or dish towel. Set in a warm area for 20 minutes.

4. Preheat oven to 450°. Set out a pizza pan.

5. Remove dough from mixing bowl. Spread dough out with hands (do not use rolling pin) on pizza pan all the way to the edge of the pan. Make sure dough is an even thickness all the way around.

6. In a small dish, combine remaining 1 tbsp oil, Italian seasoning, and a pinch of garlic powder. Brush mixture about 2 inches around the outside edge of the pizza dough for the crust.

7. Spread pizza sauce inside the ring you just made with the oil mixture, leaving about 2″ around the outside for the crust. Top with mozzarella cheese and pepperoni.

8. Bake for 12-14 minutes or until pizza is golden brown and dough is cooked through. Remove from oven and cut into 8 or 12 pieces.if cut into 8:
Yields 8 servings, serving size 1 piece
6 points on Weight Watchers Points+ Systemif cut into 12:
Yields 6 servings, serving size 2 pieces
8 points on Weight Watchers Points+ System (4 points/slice)

I am in no way affiliated with Weight Watchers.

Pepperoni Pizza Pull-Apart Bread

Ingredients:

2 1/2 c whole wheat flour
1 tsp table salt
1 tsp sugar
1 c warm water
2 c fat free shredded mozzarella cheese, divided
1 tbsp active yeast, dry
2 tbsp extra virgin olive oil, divided

1/2 tsp garlic powder
20 slices Hormel Pepperoni, Turkey
1 cup Prego Pizza Sauce

bundt pan 

Directions:

1. Combine flour, salt, sugar, and yeast in stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients. Knead dough for 5 minutes with dough hook attachment.

2. Scrape dough down from sides and remove dough from bowl. Spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap. Set in a warm area for 20 minutes to let rise.

3. Preheat oven to 450.

4. Turn dough out onto lightly floured counter top. Press dough with finger tips to stretch out to a larger circle (do not use rolling pin). I kept my pretty thick, maybe 8-10 inches in diameter. 

5. Using a pizza cutter, cut dough into horizontal strips. Then, cut vertically to create small square pieces of dough. 

6. Pour the remaining 1 tbsp of oil and garlic powder to mixing bowl. Add cut pieces of dough and toss until all pieces are coated well. 

7. Layer half of the dough evenly in the bottom of a bundt pan. Sprinkle 1 c mozzarella cheese over dough pieces. Add 10 turkey pepperoni slices on top of cheese. Add remaining dough pieces and layer again with 1 c mozzarella cheese and top with remaining 10 turkey pepperonis. 

8. Bake 12-15 minutes.

9. Turn pizza bread out onto large plate. Cut into 8 equal sections. Serve with 2 tbsp pizza sauce on the side for dipping.

 

Yields 8 servings, serving size 1 piece

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Homemade Taco Pizza

Ingredients:

for the crust-

2 ½ c flour

1 tsp salt

1 tsp sugar

1 tbsp dry yeast

1 c warm water

2 tbsp extra virgin olive oil, divided

1 tsp Italian seasoning

pinch garlic powder

Toppings-

3/4 c fat free refried beans

1/2 lb. extra lean ground hamburger

1/2 packet taco seasoning

1/4 c water

1 c lettuce, shredded

1/2 c fat free cheddar cheese, shredded

1 oz. tortilla chips, crushed (about 7 of the large restaurant style chips)

2 green onions, chopped

1/2 c tomato, diced (I left these off)

(optional) taco sauce

(optional) sour cream

Directions:

1. Prepare the crust. Combine flour, salt, sugar, and yeast in your stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients. Knead dough for 5 minutes with dough hook attachment.

5. Scrape dough down and remove from bowl. Spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap. Set in a warm area for 20 minutes to let rise.

3. With about 5 min. remaining of dough rise time, brown hamburger in a skillet over medium-high heat. Drain excess grease and discard. Add taco seasoning and water to hamburger and simmer for a few minutes until water is absorbed into meat and seasoning. Turn off heat and set meat aside.

11. Remove dough from mixing bowl. Spread dough out with hands (do not use rolling pin) on greased pizza pan all the way to the edge of the pan. Make sure dough is an even thickness all the way around.

12. In a small dish, combine remaining 1 tbsp oil, Italian seasoning, and dash of garlic powder. Brush mixture about 2 inches around the outside edge of the pizza dough for the crust.

13. Spread refried beans inside the ring you just made with the oil mixture, leaving about 2″ around the outside for the crust. Top with hambruger. 

14. Bake at 450 for 12-14 minutes or until pizza is golden brown and dough is cooked through. Remove from oven, top with cheese, lettuce, onion, chips, and tomato (if desired). Cut into 8 or 12 pieces.

 

if cut into 8:  

Yields 8 servings, serving size 1 piece

7 points on Weight Watchers Points+ System

 

if cut into 12:

Yields 6 servings, serving size 2 pieces

9 points on Weight Watchers Points+ System (4.5 points/slice)

I am in no way affiliated with Weight Watchers.

Chicken Alfredo Pizza

Ingredients:

for the chicken-

1 lb chicken breast or tenderloins

1/2 tsp pepper

1/4 tsp salt

1 tbsp lemon juice

for the crust-

2 ½ c flour

1 tsp salt

1 tsp sugar

1 tbsp dry yeast

1 c warm water

2 tbsp extra virgin olive oil, divided

1 tsp Italian seasoning

pinch garlic powder

for the Alfredo sauce-

2 tsp Smart Balance light butter

¼ tsp garlic powder

1/8 tsp lemon zest

1 tsp flour

½ c skim milk

1 tbsp low fat cream cheese

¼ c Parmesan cheese, shredded

Dried parsley flakes

Directions:

1. Preheat oven to 350. Line a baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.

2. In a small dish, combine salt and pepper for chicken. Rinse and pat dry chicken. Rub both sides of chicken with salt and pepper mix. Place chicken in prepared baking dish. Squeeze lemon juice over chicken.

3.  Bake chicken for 30 minutes.

4. While chicken is baking, prepare pizza dough. Begin by combining flour, salt, sugar, and yeast in your stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients. Knead dough for 5 minutes with dough hook attachment.

5. Scrape dough down and remove. Spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap. Set in a warm area for 20 minutes to let rise.

6. While dough is rising and chicken finishes baking, prepare Alfredo sauce. In a small sauce pan melt butter over low heat. Once melted, add garlic powder, lemon zest, and flour. Cook for about a minute. 

7. Gradually whisk in milk. Whisking constantly until thickened, 4-5 minutes.

8. Add cream cheese and Parmesan cheese, whisk until both are melted into sauce, about 2 minutes.

9. Turn off heat and allow sauce to sit over residual heat while you prepare the dough and chicken.

10. Remove chicken from oven, let rest for at least 5 minutes. Dice into bite-sized pieces. 

11. Remove dough from mixing bowl. Spread dough out with hands (do not use rolling pin) on greased pizza pan all the way to the edge of the pan. Make sure dough is an even thickness all the way around.

12. In a small dish, combine remaining 1 tbsp oil, Italian seasoning, and dash of garlic powder. Brush mixture about 2 inches around the outside edge of the pizza dough for the crust.

13. Add Alfredo sauce inside ring you just made with the oil mixture, leaving about 2″ around the outside for the crust. Top with chicken pieces. 

14. Bake at 450 for 12-14 minutes or until pizza is golden brown and dough is cooked through. Remove from oven, sprinkle with dried parsley. Cut into 8 or 12 pieces.

 

if cut into 8:  

Yields 8 servings, serving size 1 piece

7 points on Weight Watchers Points+ System

 

if cut into 12:

Yields 6 servings, serving size 2 pieces

9 points on Weight Watchers Points+ System (4.5 points/slice)

I am in no way affiliated with Weight Watchers.

Pepperoni Calzone

Ingredients:

1/2 c warm water

2 1/2 tbsp + 1/2 tsp dry milk powder

1/2 tbsp yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp butter (I use Smart Balance Light) + 1 tsp melted to brush on top

1 tbsp egg beaters

1 2/3 c all-purpose flour + up to another 1/2 c

1/2 c pizza sauce

1/2 c fat free mozzarella cheese, shredded

24 turkey pepperonis

Italian seasoning to sprinkle on top

 

*This recipe uses the dough from the original homemade crescent rolls found here.

Directions:

1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.

2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 

3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 

4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  

5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.

6. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 

7. Use a pizza cutter to cut into 4 equal pieces. Spoon 2 tbsp (1/8 c) pizza sauce onto each cut section. On top of that add 2 tbsp (1/8 c) mozzarella cheese to each section. Lastly, add six pepperoni onto each section.

8. Fold dough over from end to end, pulling the dough over pizza ingredients.  Pinch the outside of the dough together to form a pocket encasing sauce, pepperoni, and cheese. Be sure dough is sealed tight all the way around the pocket or it will come apart during baking.

9. Place calzones on an ungreased baking sheet. Brush the top of each calzone with a little bit of melted butter and sprinkle each with Italian seasoning.

10. Bake at 375 for 15 minutes or until golden brown.

11. Allow to cool on baking sheet for 5 minutes. Slice pocket in half with a knife. Serve immediately. 

 

Yields 4 calzones, serving size 1 calzone

7 Points on Weight Watchers Points+ System

Fruit Pizza

Ingredients:

1 Betty Crocker Sugar Cookie pouch mix (you could also use a homemade sugar cookie dough)

1/2 c Smart Balance Light butter, softened

2 tsp water

1 egg

1 tub (8 oz.) fat free whipped topping

1 package sugar free cheesecake flavored pudding mix, dry (you can use any flavor you like; vanilla and french vanilla are also very good)

2 kiwi, sliced

1/2 c strawberries, sliced

1/2 c blueberries

1/2 c mandarin oranges

Directions:

1. Preheat oven to 375. Spray a glass baking dish with non-stick cooking spray. Set aside.

2. Pour sugar cookie pouch into large mixing bowl. Add water, softened butter, and egg. Mix until well combined. Spread mixture into prepared baking dish. Bake for 18-20 minutes, or until golden brown and cooked through.

3. After removing from oven, place baking dish on cooling rack. Allow to cool completely (until dish and cookie are no longer warm, at all. I usually leave mine cool over night and top the next day).

4. In a medium mixing bowl, combine whipped top and dry pudding mix. Stir until pudding mix is completely mixed in. Spread whipped topping mixture on top of cooled cookie. 

5. Top with alternating rows of different fresh fruit. Cut into 24 equal-sized squares. Serve immediately. Store, covered, in refrigerator. 

 

Yields 24 servings, serving size 1 piece

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.