Summertime isn’t over yet!
There’s still plenty of time to enjoy the relaxing sights, sounds and TASTES of summer, and this pizza delivers! It’s just another of the delicious recipes from our amazing KICK START, a 28 day weight loss challenge that doesn’t end after 28 days. The KICK START teaches you how to eat for sustainable weight loss, fat loss, lean muscle gain and optimal health, and our next one begins in September, just a few weeks away! If you have been working with us doing personal training in Encino or group training in Northridge then you know all about the KICK START. If not, you can CLICK HERE to get more information.
Here’s one of the recipes from our Balanced Habits KICK START program:
Summer Grilled Veggie and Chicken Pizza
Yields: 2 – 12” thin crust pizzas (decrease if desired)
(All ingredients will be divided in half for both pizzas)
2-pack Thin & Crispy Mama Mary’s Pizza Crusts
1 lb. Chicken Breast Tenders, dice into bite-sized pieces after cooking
1 Red Bell Pepper, seeded, quartered
1 medium Zucchini, 1/4” rounds
1 medium Yellow Squash, 1/4” pieces
1 small Purple Onion, cut into 12 wedges
1 tsp. Kosher Salt
1/2 tsp. of Black Pepper
1/2 tsp. Red Pepper Chili Flakes
1 tsp. Italian Seasoning
1 heaping cup Shredded Part-Skim Mozzarella
1 cup Roasted Garlic Pasta Sauce
Pre heat oven to 450 degrees F.
If you have a pizza stone, use it! The crust will get nice and crispy. If not, a simple baking sheet is fine. BBQed pizza is fun too!
Step 1: Prepare all of the above ingredients as directed above and have them ready for cooking. Spray a large skillet well with olive oil cooking spray and place over med-high heat. When skillet is
hot, add chicken tenders and brown. Mid-way through (2 -3 min), add half of the four listed seasonings and incorporate. Brown chicken about 2 more minutes. Remove to a waiting plate to cool.
- 1/6 th pizza slice = 1 unit
- One entire pizza cut into 6 single slices
- 1 slice is 1 unit of each protein + carbs+ fat
Step 2: Use a paper towel to wipe skillet. Re-spray and place back over med-high heat. Add the veggies and grill about 2 minutes, add the remaining half of the four seasonings and continue to grill one more minute or so. They do not have to be totally soft. Remove from heat and allow to cool slightly. Dice chicken into bite sized pieces. Kitchen shears work well for this task.
Step 3: Spread out half of the pasta sauce onto each pizza crust.
Sprinkle 1/2 cup cheese onto each crust. Arrange half the chicken and half the veggies beautifully atop each crust.
Sprinkle on the remaining (heaping part) 1/4 cup cheese onto each pizza.
Step 4: Place pizzas into the pre-heated oven for 12 – 15 minutes, or until the cheese is bubbly.
Feel free to click on the link for the SummerGrilledVeggieChickenPizza and dowload the pdf recipe!
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