Chicken Parmesan Pizza

• 1 (10-ounce) Boboli whole-wheat pizza crust
• 3/4 cup low-fat pizza or marinara sauce (lower-sodium, if possible)
• 8 ounces Basic Grilled Chicken (see page 219) or lean, store-bought grilled chicken, cut into bite-sized pieces
• 2 ounces (about 1/2 cup plus 2 tablespoons) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
• 1 tablespoon grated reduced-fat Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
• 1 to 2 tablespoons fresh basil slivers, optional
• 1/8 to 1/4 teaspoon crushed red pepper flakes, or more to taste, optional

1. Preheat the oven to 450F.
2. Place the crust on a baking sheet large enough for it to lie flat.
3. Spread the sauce evenly over the crust to cover all but the outer 1/2 inch.
4. Top it evenly with the chicken and then the mozzarella, Parmesan, basil, and red pepper flakes, if using.
5. Bake the pizza until the cheese melts and the dough is lightly crisped, 10 to 12 minutes.
6. Transfer it to a platter or cutting board.
7. Let stand 5 minutes, and then slice into 8 equal slices and serve immediately.
8. Each (2 slice) serving has:
9. Calories: 310
10. Protein: 26g
11. Carbohydrates: 40g
12. Fat: 7g
13. Saturated fat: 3g
14. Cholesterol: 39mg
15. Fiber: 6g
16. Sodium: 667mg

crust, lowfat pizza, chicken, mozzarella cheese, parmesan cheese, fresh basil slivers, red pepper

Taken from www.epicurious.com/recipes/food/views/chicken-parmesan-pizza-375512 (may not work)