Wow. It was an experiment that went terribly, terribly right. I was out of tomato sauce. I had some chicken on hand. I wanted pizza. It was like Charles Goodyear with the rubber thing. Enjoy.
2.0 oz. chicken breast, boiled, then diced
1.5 T Fat-free curry salad dressing, give or take
One green pepper, diced
One onion, cut in thin strips
2.5 oz mozzarella cheese, shredded
1/6th Peter Reinhart's Napoletana Pizza Dough Recipe
No. of servings: 1 (let's be honest here!)
Weight Watchers PointsPlus: 25
Total fat: 29g Saturated fat: 12g
Carbs: 125g Dietary fiber: 11g
Starting with thawed pizza dough, allow to come to room temperature for at least 2 hours. When room temperature, preheat oven as high as you can get it. (My oven allows me to get to 550F, but most home ovens won't go much over 500F.) Allow the pizza stone to heat for at least 30 minutes. Don't have a pizza stone? You can use the back of a cookie sheet well covered in cornmeal (to prevent sticking). Do NOT preheat the cookie sheet.
Follow the directions on the pizza dough recipe exactly for preparing the dough for toppings.
When the pizza dough is ready, pour the salad dressing atop the dough and spread around with the back of the spoon. Add a small handful of chicken to the pizza, a handful of peppers, a handful of onions, and a handful of the cheese. Less is more here, folks.
Slide it into the oven and bake for 8 minutes. Do not overcook. You can top with some red pepper flakes, but go easy on the Parmesan cheese. You don't want to hide this flavor.
Allow to cool at least 10 minutes if you can. Don't blame me for the scalded mouthtop.
Your pizza eating days will never be the same again. You can thank me in the comments. :)