PIZZAS+FLATBREADS

Healthy Southwestern Pizza

Yields: 4 servings – calories: 300 – carbs: 18g – fat 6g – protein: 23g

Ingredients

  • 1/2 lb lean ground turkey or beef
  • 2 tbsp hot sauce
  • salt
  • 3 large corn tortillas
  • 1 large tomato, diced
  • 1 cup vegetarian refried beans
  • 1 cup reduced fat shredded cheddar or Monterey Jack
  • 1 tbsp cumin

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Directions

Preheat oven to 350F. Brown turkey over medium-low heat in a skillet with 2 tbsp water, hot sauce, salt, and cumin, for about 10 min, until cooked through.

Place one tortilla on baking sheet. Spread with 1/3 cup of the beans, top with even layer of 1/2 cup cheddar, top with 1/3 of the meat, and drop another tortilla. Repeat with another layer. Don’t top the third layer with an additional tortilla. Instead, place chopped tomatoes on top of third layer.

Bake for about 10 min, until cheese is melted and tortillas are golden at the edges. Cut into 4 slices to serve. This can be eaten or topped with nonfat Greek yogurt and salsa to serve if desired.

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http://www.skinnymom.com/recipe-skinny-mexican-tortilla-pizza/

Mexican Tortilla Pizza

serves:5 – size: 1 pizza – calories: 320 – carbs:36g – fat:11g – WWP+:9

Ingredients

  • 1 14 oz can pizza sauce
  • 1 lb lean ground beef
  • 1 small red onion, chopped
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • salt and pepper
  • 1 (4oz) can green chilies
  • 1 (15oz) can black beans, drained
  • 5 whole wheat tortillas (soft taco size)
  • 5 tbsp lowered fat sharp, shredded cheddar cheese
  • 1 roma tomato, diced
  • 10 large black olives, sliced
  • 10 tbsp shredded iceberg lettuce
  • 1 small jalapeno, sliced

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Directions

  1. Preheat oven to 350F 
  2. Place tortillas on 2 baking sheets and spray with cooking spray, bake for 4-6 min until slightly crispy.
  3. Heat a large skillet over medium high heat. Cook the onions and beef together, breaking beef apart as it cooks and no longer pink, about 8-10 min.
  4. Stir the pizza sauce in with the ground beef.
  5. Add chili powder, garlic powder, green chilies, salt and pepper and stir.
  6. In a medium microwave safe mixing bowl, microwave beans for 45sec- 1 min. Use a fork to mash up the beans.
  7. Evenly spread the bean mash onto the slightly crisp tortillas. Then evenly spread the beef mixture on top.
  8. Top each pizza with 1 tbsp cheese.
  9. Bake for 8-10 min, or until cheese is melted and the tortilla has finished crisping.
  10. Garnish each pizza evenly with tomatoes, olives and shredded lettuce.

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http://www.skinnymom.com/recipe-chicken-alfredo-pizza/

Light Chicken Alfredo Pizza

serves:16 – size: 1 slice – calories: 200 – carbs: 16g – fat: 8g- WWP+:5 smart points: 6

Ingredients

  • 3 cups low fat chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 13.8 oz can Pillsbury Artisan Pizza Crust with whole grains
  • 1 1/2 cups light alfredo sauce
  • 3 cups baby spinach
  • 3 slices baked center cut bacon, crumbled
  • 1/4 cup reduced fat shredded mozzarella cheese
  • 1 tsp red pepper flakes

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Directions

  1. In a large stockpot over high heat, bring 3 cups of the chicken broth to a boil. Add the chicken breasts to the boiling water and cook for 20-25 min, or until the chicken is no longer pink in the center. Remove the breasts from the water and set on a plate to cool. When cool enough to touch, shred the chicken with a fork.
  2. Preheat oven to 400F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil.
  3. Lay the bacon strips on the rack, bake for 10-15 min, until desired crispness.
  4. Meanwhile, lower the oven temperature to 350F. Spray a baking sheet with nonstick cooking spray and roll out the dough to about a 10×14″ rectangle. Pre bake the pizza crusts for 6 min.
  5. Evenly spread 1 1/2 cups of the alfredo sauce on the pre baked crust, leaving about 1 inch of crust without sauce.
  6. Layer the spinach, chicken, bacon, cheese and red pepper flakes on top of the sauce.
  7. Bake the pizza again for 4 min to melt the cheese.

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http://www.skinnymom.com/portobella-pizza-caps/

Portabella Pizzas

serves: 4 servings – size 2 pizzas – calories: 310 – carbs: 25g – fat: 12g – WWP+: 8 

Ingredients

  • 8 portobella mushrooms caps
  • 1 tbsp olive oil
  • 2 cups pizza sauce
  • 3 tbsp Italian seasoning
  • 2 cups reduced fat mozzarella cheese
  • 2 green bell peppers, diced
  • 1 red onion, diced
  • 1 white mushroom, sliced
  • 32 turkey pepperoni
  • salt and pepper

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Directions

  1. Preheat oven to 375F
  2. Lightly coat a baking sheet with nonstick cooking spray and place mushroom caps top side down, on a pan and brush lightly with olive oil.
  3. Place 1/4 cup of pizza sauce in each cap and sprinkle Italian seasoning on each cap.
  4. Sprinkle each cap with 1/2 cup mozzarella and top with even amounts of onion, bell pepper, mushrooms, pepperoni, salt and pepper.
  5. Bake for 15-18 min or until cap is tender.

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http://www.skinnymom.com/philly-cheesesteak-pizza/

Guilt Free Philly Cheese Steak Pizza

serves :8 – size: 1 slice – calories: 200 – carbs: 18g – fat: 8g – WWP+:5

Ingredients

  • 1 Boboli 12″ whole wheat, thin pizza crust
  • 1/4 cup lowered fat cream cheese
  • 1 tbsp olive oil, divided
  • 6 oz flank steak, thinly sliced into bite sized strips
  • salt and pepper
  • 1 green bell pepper, diced
  • 4 oz cremini mushrooms, sliced
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 8 slices Sargentos Ultra Thin Provolone Cheese slices

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Directions

  1. Preheat oven to 450F. Place crust on baking sheet. Using the back of a spoon, evenly spread cream cheese over entire crust, leaving a 1/2 ” border, set aside.
  2. In a medium sized skillet, heat 1/2 tbsp olive oil over medium heat and add flank steak strips, salt and pepper, cook until meat is done. Remove steak from skillet and place in a medium sized bowl, set aside.
  3. In that same skillet, add remaining 1/2 tbsp olive oil. When oil is heated, add green bell peppers, mushrooms, onion, garlic, salt and pepper, and saute over medium heat. Saute until onions and mushrooms are tender, about 3-4 min.
  4. Add mushroom mixture to the steak bowl and mix well. Spread mixture over crust. Place provolone slices over pizza top.
  5. Bake for 8-10 min until the cheese on top is golden brown.

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http://www.skinnymom.com/skinny-bbq-chicken-flatbread/

BBQ Chicken Flatbread

serves: 4 – size: 1 flatbread – calories: 400 – carbs: 40 g – fat: 11g – WWP+:11 pts

Ingredients

  • 4 Flatout whole wheat flatbreads (usually next to market’s deli)
  • 16 oz boneless, skinless chicken breasts
  • 1 1/4 cup reduced fat, shredded cheddar cheese
  • 1 1/4 cup reduced sugar BBQ sauce
  • 2 1/2 cups black bean + corn salsa ( see below)
  • Black bean+corn salsa:
  • 1 can yellow corn, drained
  • 1 can black beans, drained
  • 1/2 red onion, diced

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Directions

  1. Preheat oven to 350F. Lay flatbreads on a cookie sheet.
  2. Bake at 350F for 5-10 min until edges are slightly brown.
  3. Remove flatbreads from oven and top with cheese then salsa then chicken.
  4. Drizzle BBQ sauce over top.
  5. Return topped flatbread to the oven for 10 min.
  6. For the black bean corn salsa, combine corn, beans and onion.
  7. Divide into 1 cup portions. You can freeze in baggies if you want, for future use.

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http://www.skinnymom.com/cheesy-bbq-chicken-pizza/

BBQ Chicken Pizza

serves:4 -size: 1/4 pizza – calories: 360 – carbs: 45g – fat: 10g -WWP+: 10

Ingredients

  • 12″ Boboli whole wheat thin pizza crust
  • 1 cup boneless, skinless rotisserie chicken, shredded
  • 1/2 cup + 2 tbsp barbecue sauce
  • 1 large red onion, cut into rings
  • 1 orange bell pepper, thinly sliced
  • 1/2 cup reduced fat mozzarella shredded cheese
  • 3 tbsp fresh cilantro, chopped
  • salt and pepper

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Directions

  1. In a small bowl, combine shredded chicken and 1/4 cup BBQ sauce. Make sure chicken is thinly coated.
  2. Spread 1/4 cup BBQ sauce over crust.
  3. Add chicken pieces evenly over the entire crust.
  4. Mix the 2 cheeses together and evenly sprinkle on top of the chicken.
  5. Top cheese layer with onionand bell pepper slices.
  6. Use a squirt bottle or a spoon to drizzle 2 tbsp barbecue sauce back and forth over pizza. Then sprinkle salt and pepper to taste.
  7. Bake at 420F for 10-15 min or until crust is golden browwn and cheese has melted.
  8. Remove from oven and top with cilantro. Slice and serve.

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http://www.skinnymom.com/ultimate-pizza-quesadilla/

Healthy Pizza Quesadilla

serves: 4  size: 1 quesadilla  calories: 320 – carbs: 22 – fat: 16g – WWP+: 9

Ingredients

  • 1 tbsp olive oil
  • 4 large 9″ whole wheat tortillas
  • 1 1/2 cups light pizza sauce (2tbsp per tortilla + 1/2 cup leftover for dipping)
  • 2 cups reduced fat shredded mozzarella cheese
  • 6 oz turkey pepperoni
  • 1 small onion, chopped
  • 1 medium green bell pepper, diced
  • 1 cup white mushrooms, thinly sliced
  • 1 tsp crushed red pepper

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Directions

  1. Preheat a medium skillet over medium heat.
  2. Brush one side of a tortilla with 1/2 tsp olive oil and lay oil side down in skillet. Spoon and spread 2 tbsp of pizza sauce over tortilla.
  3. Sprinkle 1/4 cup of cheese over half the tortilla, followed by the turkey pepperoni, 2 tbsp green peppers, 1/4 cup mushrooms, remaining cheese, and crushed red pepper.
  4. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown, about 2-3 min more.
  5. Carefully flip, so the filling doesn’t fall out. Continue to cook until the other side is golden brown, about another 2-3 min more. Set aside and cover with foil to keep warm. Repeat with other tortillas or have several skillets going at once.
  6. Slice into half and serve each with a 1/4 cup pizza sauce.

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http://www.skinnymom.com/skinny-florentine-flatbread/

Florentine Flatbread

serves: 8 – size: 1 flatbread – calories: 300- carbs: 30g – fat: 14 g- WWP+:9 pts

  • 1 tbsp margarine
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 10oz frozen chopped spinach, thawed, drained and squeeze dried
  • 14 oz can artichoke hearts without oil, drained and chopped
  • 8 oz reduced fat cream cheese
  • 1 cup reduced fat sour cream
  • 1 tbsp chili powder
  • 1 tbsp olive oil
  • 1 cup reduced fat, shredded cheddar cheese
  • 1 large tomato, diced
  • 8 Flatout Flatbreads (usually next to market’s deli)

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Directions

  1. Preheat oven to 350F. In a large skillet on medium low heat, saute onion and garlic in the margarine until tender.
  2. Add the diced artichokes and drained spinach to the skillet. Saute for about 3 min.
  3. Add cream cheese, sour cream and chili powder to the skillet and mix well. Let mixture cook for about 5 min, stirring occasionally.
  4. Place flatbreads on a cookie sheet and lightly coat the tops of each flatbread with olive oil.
  5. Bake for 3 min, remove from oven.
  6. Top each flatbread with 1/2 cup spinach/artichoke, 2 tbsp cheddar, and diced tomatoes.
  7. Bake topped flatbreads for an additional 5 min.
  8. Turn your broiler on and watch the edges of the flatbreads turn golden and crispy.

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http://www.skinnymom.com/skinny-roasted-veggie-and-ricotta-pizza/

Roasted Veggie ‘n’ Ricotta Pizza

serves: 4 – size: 1/4 recipe – calories: 340 – carbs: 44g – fat: 12g – WWP+9

Ingredients

  • 1 Boboli whole wheat Thin Pizza Crust
  • 1 large red bell pepper, diced
  • 1 medium zucchini, cut into 1/4 ” rounds
  • 1 medium red onion, diced
  • 1/2 cup yellow corn
  • salt and pepper
  • 1 tbsp olive oil
  • pinch of flour
  • 1 tbsp Italian seasoning
  • 1/2 cup pizza sauce
  • 1 cup lowered far mozzarella cheese
  • 1/3 cup part skim ricotta cheese
  • 1 tbsp red pepper flakes

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Directions

  1. Place oven rack in the lowest setting and place pizza stone or pan or sheet on rack. Preheat oven to 500F.
  2. Combine red bell pepper, zucchini, onions and corn in a medium size bowl. Add salt, pepper and drizzle with about half of the olive oil. Toss.
  3. Arrange vegetables on baking sheet. Bake at 500F for 15 min.
  4. Meanwhile, sprinkle a lightly floured pizza pan, stone, or sheet with flour. Place pizza crust on prepared pizza pan.
  5. Spread sauce evenly on dough, leaving a 1/2″ border. Brush pizza border with olive oil. Sprinkle Italian seasoning on top of the oil.
  6. Sprinkle 1/2 cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining 1/2 cup of mozzarella over vegetable mixture.
  7. Dollop with ricotta and shake on red pepper flakes
  8. Slide pizza onto preheated pizza pan.
  9. Bake at 500F for 5 min or just until the cheese melts. Top with fresh basil if desired.   Enjoy!

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http://www.skinnymom.com/skinny-mini-caprese-pizzas/

Mini Caprese Pizzas

serves: 6 – size: 2 pizzas(1 whole english muffin) – calories: 250 – fat: 11g – carbs: 30g – WWP+: 8 pts

Ingredients

  • Oven roasted tomatoes:
  • olive oil flavored cooking spray
  • 35 grape tomatoes, halved
  • 1 tbsp garlic powder
  • 1 tbsp basil
  • Pizzas:
  • 6 whole grain english muffins
  • 1 1/2 cups oven roasted tomatoes
  • 2 cups baby spinach
  • 1/4 cup oregano
  • 8 oz lowered fat mozzarella, sliced or chopped into small cubes
  • 1 tbsp balsamic vinegar

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Directions

  1. Tomatoes: Preheat oven to 400F. Slice and spray tomatoes with nonstick cooking spray and place in a ziplock plastic bag. Add the garlic powder and basil. Shake the bag to mix.
  2. Place tomatoes on a spray coated baking sheet. Roast 5-10 min until skins begin to pop and wrinkle.
  3. Pizzas: Split the english muffins and lie open faced on a baking sheet.
  4. Divide and place the spinach on each muffin and top with mozzarella and oven roasted tomatoes.
  5. Bake for 10-12 min or until the cheese has melted
  6. Drizzle lightly with vinegar and sprinkle with basil before serving.

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http://www.skinnymom.com/skinny-pizza-wrap/

Healthy Pizza Wrap

serves: 1 – size: 1 wrap – calories: 250 – carbs: 24g – fat: 10g – WWP+:7 

Ingredients

  • 1 Flatout Flatbread, whole wheat (usually next to market’s deli)
  • 4 tbsp light pizza sauce
  • 1 tbsp Italian seasoning
  • 17 slices turkey pepperoni
  • 1/4 cup reduced fat shredded mozzarella cheese

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Directions

  1. Spread pizza sauce on wrap.
  2. Top sauce with Italian seasoning, pepperoni slices and sprinkle with cheese.
  3. Roll wrap tightly. You can eat this cold, or pop in the microwave for 1 min, or until the cheese melts.

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http://www.skinnymom.com/skinny-taco-flatbread/

Light Taco Flatbread

serves: 4 – size: 1 flatbread

Ingredients

  • 1/2 lb extra lean ground sirloin (look for 90% or less)
  • 1 large tomato, diced
  • 1 cup shredded lettuce
  • 1/2 can fat free refried beans
  • 1/4 cup sliced black olives
  • 1/4 cup sliced jalapenos
  • 1/3 cup diced green chilies
  • 1 small onion, diced
  • 1/2 cup reduced fat shredded mexican cheese
  • 1/2 cup tomato salsa
  • taco seasoning, using about 1/2 of mix and 1/4 cup water 
  • 4 Flatout Flatbreads, whole wheat (usually found by market’s deli)

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Directions

  1. Preheat oven to 350F.
  2. Spray a medium size skillet with cooking spray.
  3. Add onion, green chilies, and jalapenos, and brown for 2-3 min.
  4. Add ground sirloin to onion and peppers and brown ground sirloin over medium heat until no longer pink.
  5. Drain meat and onions and return to pan.
  6. Add taco seasoning to ground sirloin and 1/4 cup water.
  7. Stir over medium heat and simmer until liquid is almost gone.
  8. Add a thin layer of refried beans to each flatbread.
  9. Top each flatbread with ground sirloin and sprinkle with cheese.
  10. Using a large cookie sheet or baking sheet, place flatbreads in oven and cook for 5-7 min until cheese is melted and the flatbread is crispy.
  11. Remove flatbreads from oven and add tomatoes, shredded lettuce and black olives.    Enjoy!

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http://www.skinnymom.com/skinny-chicken-enchilada-flatbread/

Chicken Enchilada Flatbread

serves: 4- size: 1 flatbread – calories: 350 – carbs: 28g – fat: 12g – WWP+9

Ingredients

  • 1 cup red enchilada sauce
  • 1 cup shredded chicken , (you can create by boiling 1 average sized chicken breast, then shredding after fully cooked)
  • 1/2 cup reduced fat shredded cheese
  • 1 small red onion, diced
  • 4 oz can diced green chilies
  • 1 tsp crushed red peppers
  • 1 cup cilantro, chopped
  • 4 Flatout Flatbreads, whole wheat (usually located by market’s deli)
  • 1tsp olive oil

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Directions

  1. Preheat oven to 400F
  2. In a medium skillet over medium heat, add olive oil.
  3. Add onion and green chilies to olive oil and cook for 2-3 min until softened.
  4. Add cooked chicken and 1/2 red enchilada sauce to onions and peppers.
  5. Simmer chicken and sauce for 2-3 min while stirring.
  6. Spoon a small amount of the extra red enchilada sauce over each flatbread and spread evenly until sauce is almost touching the edges.
  7. Add even amounts of chicken to each flatbread.
  8. Sprinkle cheddar on top of chicken.
  9. Place flatbreads onto large baking sheet and place in oven for 5-7 min until cheese has melted and flatbreads have started to become crispy.
  10. Remove flatbreads from oven and sprinkle with cilantro and serve!

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