Wednesday, October 19, 2011

Peanut Butter BBQ Pizza

As promised, I made the PB BBQ pizza this evening.  I started out by cooking four chicken breasts covered in low-sodium low-fat chicken broth in the crock pot on low for 8 hours.  When I got home I took the chicken out and shredded it  I only used one chicken breast for the pizza.  The rest wil be used for pulled chicken BBQ sandwiches on 100% whole wheat bread tomorrow for lunch.

Our crust (3 came in a pack)
Anyhow, the pizza turned out great.  The only thing I would do differently next time is go a little lighter on the sauce so the PB taste doesn't overwhelm everything else.  I loved the crust, Stonefire flatbread, that was 100% whole grain.  You can obviously change up the toppings to get a different taste, but I went with what we had in the fridge and needed to be eaten.

PB and BBQ sauce

Chicken, spinach, onions, tomatoes and cheese

Going in the oven!

Finished product!
 Peanut Butter BBQ Chicken Pizza
  • 3 large whole grain flatbread pieces or tortillas
  • 5 teaspoons of natural creamy peanut butter
  • 5 tablespoons of light BBQ sauce
  • 1 large cooked chicken breast
  • 1 cup of veggies (I used sauteed onions and spinach, fresh tomatoes)
  • 3/4 cup 2% shredded pizza blend cheese
  • Preheat oven to 400 degrees.  Spray baking sheet with non-stick spray. 
  • Place flatbread on baking sheet.  Mix the PB and BBQ sauce until smooth. Spread over the flatbread.
  • Top with veggies, chicken, and then the cheese.  
  • Bake for 10-12 minutes until the flatbread is crispy and the cheese is melted.
  • Remove from oven and enjoy!   
Only 375 calories for the entire pie:)  16g fat (healthy fats!), 32g carbs, 5g fiber, 27g protein 

*Adapted from

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