Broccoli rabe and chicken pizza won’t weigh you down


Looking for a lighter option for the weekend? The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe has less sodium than a typical pizza. Not a fan of bitter greens? Opt for broccolini or broccoli instead. And if you need to save time, look for prepared whole-wheat pizza dough at your supermarket, fresh or frozen, made without partially hydrogenated oils.

Broccoli Rabe and Chicken

White Pizza

1 pound whole-wheat pizza dough

12 ounces boneless, skinless chicken breast, trimmed

4 tablespoons extra-virgin olive oil, divided

1/4 cup thinly sliced garlic

6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli

Zest of 1 lemon

1/2 teaspoon crushed red pepper, plus more to taste

1/4 teaspoon salt

1/2 cup skim-milk ricotta

1 tablespoon lemon juice

Position a rack in lowest position of oven; preheat to 425 degrees. Line a large rimmed baking sheet with parchment paper or coat with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.

Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.

When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon of oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.

Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more. Serves 5.

Per serving: 432 calories; 20 g fat (3 g saturated fat; 20 percent calories from fat); 44 g carbohydrates; 3 g sugar; 45 mg cholesterol; 443 mg sodium; 25 g protein; 4 g fiber.