Brussels Sprout and Chicken Pizza with Parmigiano Reggiano
4

Serves 4

This is a surprising delicious and easy combination. You may be able to find roasted Brussels sprouts in the prepared foods department, or you can roast your own trimmed and halved sprouts tossed in oil and sprinkled with salt and pepper in a 375°F oven, stirring once or twice, until browned and very tender, about 35 minutes.

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    Ingredients: 
    • 1 teaspoon extra-virgin olive oil
    • 1 small yellow onion, diced
    • 1 teaspoon minced garlic
    • 3/4 pound roasted Brussels sprouts, thinly sliced (about 1 1/2 cups)
    • 1 frozen whole wheat pizza crust, thawed, or 1 (8-ounce) pre-baked crust
    • 1/4 cup tomato sauce
    • 1 small skinless grilled chicken breast (about 6 ounces), chopped (1 1/2 cups)
    • 1/2 cup grated Parmigiano Reggiano cheese, more to taste
    • Freshly ground black pepper, to taste
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    Method: 

    Preheat oven to 425°F. In a medium skillet, heat oil over medium heat and cook onion and garlic until onion is soft and golden brown, 4 to 5 minutes. Combine onion mixture with Brussels sprouts in a large mixing bowl.

    Place crust on a pizza stone or large baking sheet. Spread tomato sauce over crust and top with Brussels sprouts mixture. Bake until very hot and crust begins to brown, about 20 minutes. Top with chicken and bake until crust is crisp and lightly browned, about 5 more minutes.

    Remove pizza from oven and sprinkle with Parmigiano Reggiano. Cut into 8 pieces and serve.

    Nutritional Info: 
    Per Serving:340 calories (90 from fat), 10g total fat, 3g saturated fat, 45mg cholesterol, 450mg sodium, 38g carbohydrate (7g dietary fiber, 5g sugar), 25g protein

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