Chicken Enchilada Flatbread

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

» Show more

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!

Chicken Enchilada Flatbread

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

Instructions

  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!
http://revampfitness.com/chicken-enchilada-flatbread/

» Show less

Light Taco Flatbread

http://www.skinnymom.com/skinny-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)

» Show more

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!

Light Taco 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)

Instructions

  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!
http://revampfitness.com/light-taco-flatbread/

» Show less

Healthy Pizza Wrap

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

» Show more

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.

Healthy Pizza Wrap

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

Instructions

  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.
http://revampfitness.com/healthy-pizza-wrap/

» Show less

Mini Caprese Pizzas

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

» Show more

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.

Mini Caprese Pizzas

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

Instructions

  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.
http://revampfitness.com/mini-caprese-pizzas/

» Show less

Roasted Veggie ‘n’ Ricotta Pizza

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

» Show more

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!

Roasted Veggie ‘n’ Ricotta Pizza

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

Instructions

  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!
http://revampfitness.com/roasted-veggie-n-ricotta-pizza/

» Show less

Florentine Flatbread

http://www.skinnymom.com/skinny-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)

» Show more

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.

Florentine Flatbread

Ingredients

  • 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)

Instructions

  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.
http://revampfitness.com/florentine-flatbread-2/

» Show less

Healthy Pizza Quesadilla

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

» Show more

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.

Healthy Pizza Quesadilla

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

Instructions

  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.
http://revampfitness.com/healthy-pizza-quesadilla/

» Show less

BBQ Chicken Pizza

http://www.skinnymom.com/cheesy-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

» Show more

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.

BBQ Chicken Pizza

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

Instructions

  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.
http://revampfitness.com/bbq-chicken-pizza/

» Show less

BBQ Chicken Flatbread

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

» Show more

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.

BBQ Chicken Flatbread

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

Instructions

  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.
http://revampfitness.com/bbq-chicken-flatbread/

» Show less

Guilt Free Philly Cheese Steak Pizza

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

» Show more

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.

Guilt Free Philly Cheese Steak Pizza

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

Instructions

  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.
http://revampfitness.com/guilt-free-philly-cheese-steak-pizza/

» Show less