Barbecue Chicken Pizza

Sometimes you just want to indulge.  Even if you are on Weight Watchers.  In fact, WW encourages treating yourself – there is a reason that they grant 49 extra points per week!  This week has gone so well for me, and I’m pretty sure it’s related to the fact that my husband began tracking on MyFitnessPal with me.  Accountability and support goes a LONG way.  That being said, today was my weigh-in, and the scale says I lost THREE POINT FIVE POUNDS.  Yes, you read that right.  You know what they say, the first 10lbs tend to be water weight, but regardless of numbers and if it’s correct or not, this week I have eaten smaller portions, eaten tons of fruits and vegetables, and drank at least 24oz of water each day.  That, in and of itself, is a victory!


Therefore, it was the perfect time to make barbecue chicken pizza.  I have been holding on to this recipe for quite some time now.  If you are new to this blog, my new “thing” is that I never make the same dish twice.  This is actually an old “thing” but it’s new in the sense that it’s now the official theme of this blog.  In any case, this pizza was delicious.  I won’t lie – we each had 3 slices (but I didn’t go over my daily allotment of points!), and my husband brought the last 2 to work the next day for lunch.  Now it’s making me jones for some buffalo chicken pizza (except I’ll use a different recipe, of course)…finally, I apologize for posting two pictures of essentially the same thing.  I had to make sure it was documented just right! =P


WW value per slice: 6-7


Barbecue Chicken Pizza

-Whole wheat pizza dough (I used store-bought refrigerated dough, let rise per package instructions, then rolled out, but feel free to swap that out for your favourite homemade dough recipe, or click on the link above for the original chef’s homemade dough recipe)
-3tbsp olive oil
-2 cloves garlic, minced
-1/2cu tomato sauce
-2cu part-skim mozzarella cheese
-1.5cu reduced fat cheddar-jack cheese
-1/2cu shredded parmesan cheese
-8z grilled, shredded chicken (I baked mine, and 8oz is about the size of one large chicken breast)
-1 red onion, carmelized (I cut mine into rings and cooked in a skillet with a touch of olive oil for about 10mins)
-1/2cu barbecue sauce (I used Sweet Baby Ray’s, but if you click the link above, you can use the original chef’s homemade recipe)
-1/2cu fat-free ranch dressing

-Preheat oven to 400.
-Form crust into baking sheet or pizza sheet. Brush with olive oil and minced garlic.
-Add tomato sauce and 1 cup of mozzarella cheese. Top with shredded chicken, carmelized onions, barbecue sauce, and ranch dressing.
-Add remaining mozzerella cheese and cheddar-jack. Sprinkle with parmesan.
-Bake at 400 for 20 minutes.


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