Roast Chicken and Garden Veggie Pizza Squares

Featured in the Honolulu Star-Advertiser on May 29, 2013.

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Ingredients:

Roast Chicken and Garden Veggie Pizza Squares

  • Non-stick cooking spray
  • 2 (8 ounce) package of whole wheat refrigerated pizza dough, uncooked
  • 1 (8 ounce) package of cream cheese, softened
  • 1/2 cup light sour cream
  • 1 (1 ounce) package of ranch-style dressing mix
  • 2 tablespoons fresh pesto (homemade or store bought)
  • 1/2 cup carrots finely chopped
  • 1/2 cup broccoli finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1/2 shredded roast chicken, precooked and cooled
  • 1 cup shredded cheddar jack cheese

Directions:

  1. Preheat oven to 375°F.
  2. Spray a large baking sheet with non-stick spray.
  3. Roll out pizza dough onto a baking sheet.
  4. Stretch and flatten to form a rectangle.
  5. Bake 11 to 13 minutes in oven, or until golden brown; cool.
  6. Once cooled, cut into 9 single serving pieces.
  7. Place softened cream cheese and sour cream in a medium bowl.
  8. Mix cream cheese with 1/2 of the ranch dressing mix and pesto.
  9. For a stronger ranch flavor, additional dressing mix can be added to taste.
  10. Spread the mixture over the cooled crust and have your kids top their own pizzas with veggies, chicken and cheese.
  11. All vegetables can be substituted with your kids' favorites, like fresh sweet corn, mushrooms, fresh baby spinach, etc.

Makes 9 slices.

Approximate Nutrient Analysis per serving (not including substituting vegetables):
350 calories, 19 g fat, 10 g saturated fat, 60 mg cholesterol, 1000 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g sugar, 14 g protein

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