Fusion Chicken, Bacon and Avocado Flatbread Pizza

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Today was one of those days I didn’t want to cook anything fancy. I didn’t even want to leave the house, so I looked in the refrigerator and saw whole wheat naan, a barbecued chicken, a package of uncured bacon and several organic string cheese singles. It sounded like the beginnings of a pizza. I boned the chicken but left the skin on. Then I put it in a pot with water and a can of El Pato sauce, because I knew that in about an hour, it would be perfectly tender with a hint of spiciness. I also wrapped half a head of garlic in foil and threw it in a 350° oven to let it roast until creamy.

Once the liquid was reduced in the pot of chicken, and the meat was falling apart, I quickly assembled the pizzas. The package of naan I had contained four pieces that were the perfect size for single serving pizzas. After heating them in the oven for about five minutes, I topped them with fresh avocado and cilantro which provided the prefect accent of freshness for the warm ingredients.

What I love about this recipe is that all of the good ingredients make a healthier pizza that won’t leave you feeling stuffed or craving more. Also, the Indian naan, the spicy Mexican-style chicken, the Italian cheese and tomato sauce and the touch of Hawaiian pineapple and red onion makes this pizza truly original – yet all of the flavors blend delightfully. Of course, if you are eating gluten-free, there are many gluten-free options available for crust.

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Chicken Ingredients:

1 whole deli-prepared barbecue chicken

5 cups water

1 can El Pato sauce

1 tbsp. Mexican oregano

2 tsp. cumin

1/2 tsp ground cloves

Pizza Ingredients:

(makes 1 individual serving pizza)

1 small whole wheat naan

1 8oz. can tomato sauce

1 low fat (part skim) mozzarella string cheese (I don’t add two much cheese as it adds fat, calories and masks the flavors of the veggies.)

3-4 ozs. shredded chicken boiled in El Pato sauce

1 slice uncured bacon

2 cloves roasted garlic, removed from skin

1/4 cup diced red onion

2 tbsp. diced pineapple pieces

1/2 diced fresh firm avocado

1/4 cup fresh chopped cilantro

1/2 tsp. red pepper flakes

 

Instructions to Prepare Chicken:

1. Bone chicken and place it in a pot with water and El Pato sauce. Cook over medium heat for approximately one hour or until the meat shreds easily and the liquid has reduced greatly.

2. Shred the chicken meat and set aside.

Instructions to Prepare Garlic:

Wrap the desired amount of garlic in aluminum foil and bake in a 350 oven for 10-15 minutes or until the garlic cloves become soft and creamy inside.

Instructions to Prepare Pizza:

(Makes 1 pizza)

1. Squeeze the garlic from its skin into a small bowl. Spread the creamy garlic across the surface of the naan.

2. Spread enough tomato sauce to cover the surface of the naan according to your taste. I don’t like my tomato sauce too thick.

3. Tear the string cheese into shreds and arrange it on top of the tomato sauce.

4. Arrange 3-4 ozs. shredded chicken evenly across the naan.

5. tear one strip of bacon into small chunks and distribute over the pizza.

6. Cover the pizza with red onion and pineapple slices.

7. Bake for 5-7 minutes on a baking sheet in a 350° preheated oven.

8. Remove the pizza from the oven. Add the chopped cilantro and avocado slices.

9. Add red pepper flakes and any other spices or toppings desired.

10. Enjoy this pizza that’s healthier than most.

 

Note: While this pizza boasts whole wheat naan crust, lean chicken and a load of fresh vegetables, if you are have type 2 diabetes, you may want to replace the uncured bacon we used with uncured turkey bacon, Canadian bacon or ham. Please follow dietary guidelines set by your medical professional or registered nutritionist for optimal eating based on your body’s needs.

 

 

 

 

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