I had a hankering for something just a tad bit different the other day lunch, so I whipped up this Chicken Alfredo Pizza. If you start with a small Boboli, you can pretty much keep the calories down if you don’t use a lot of cheese. And to keep the calories and the sodium down in the sauce I used the Classico Light Creamy Alfredo Sauce.
It turned out great – I lust love it when experiments work, so I’ve aded it to my permanent cook book. It’s a quick, easy and tasty lunch – without the calories or guilt!
1 8-inch Boboli pizza crust
¼ C Classico Light Creamy Alfredo Sauce
1 T Trader Joe’s Parmesan, romano and asiago cheese blend
½ C cooked chicken, cubed
¼ bell pepper, chopped
½ red onion, sliced
crushed red pepper flakes
Spread Alfredo sauce evenly over pizza crust and sprinkle with cheese. Add chicken, bell peppers and onion. Top with parsley and crushed red pepper flakes. Bake at 425 for 8-12 minutes, until cheese melts.
Sodium: 589 mg.