Thai Chicken Pizza
Makes: 6 servings
- 20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
- 1/4 cup smooth natural peanut butter
Peter Pan Peanut Butter Creamy$2.00Thru 07/30
- 3 tablespoons water
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon canola oil
- 8 ounces boneless, skinless chicken breast, trimmed and diced
- 1 red bell pepper, diced
- 4 scallions, thinly sliced
- 2/3 cup shredded part-skim mozzarella cheese
- Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
- Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
- Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
TIPS & NOTES
- Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.
Per serving: 355 calories; 9 g fat (2 g sat, 1 g mono); 29 mg cholesterol; 42 g carbohydrates; 0 g added sugars; 20 g protein; 3 g fiber; 447 mg sodium; 151 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (15% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 2 high fat meat
Creamy linguine with ham, lemon & basil
PREP: 10 MINS
COOK: 15 MINS
- 400g linguine or spaghetti
- 90g pack prosciutto
- 1 tbsp olive oil
- juice 1 lemon
- 2 egg yolks
- 3 tbsp crème fraîche
- large handful basil leaves
- large handful grated Parmesan, plus extra to serve if you like
- Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
- Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks, and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top if you like.