What could be better than a delicious, hot pizza completely guilt-free at only 8 ProPoints?
This balsamic chicken pizza is hearty, healthy and it’s wonderful to tuck into. It will definitely hit the spot!
- Serves 2
- 40 minutes preparation
- Cooking 12 minutes
- 8 ProPoints per serving
- 16 ProPoints per recipe
Ingredients
Calorie controlled cooking spray
1 small onion, chopped finely
400g can cherry tomatoes in natural juice
100g (3 ½ oz) yellow cherry tomatoes, halved (optional)
1 tablespoon chopped fresh basil leaves, plus extra leaves, to garnish
100g (3 ½ oz) skinless boneless chicken breast, chopped into 1 cm (1/2 inch) pieces.
2 tablespoons balsamic vinegar
23 cm (9inch) ready-made thin and crispy pizza base
1 yellow pepper, deseeded and sliced (optional)
75g (2 ¾ oz) light mozzarella, drained and torn into pieces
Salt and freshly ground black pepper.
Method
To make the topping, spray a medium saucepan with the cooking spray and place over a medium heat. Add the onion and cook for about 5-7 minutes until softened, adding a little water if necessary.
Add both sorts of tomatoes and the chopped basil. Bring to the boil and simmer for 20-25 minutes until thickened. Season and set aside.
Meanwhile, preheat the oven to Gas mark 7/ 220°C/ fan oven 200°C. Put the chicken pieces in a small bowl with 1 tablespoon of balsamic vinegar and set aside for 10 minutes.
Spray a small non stick frying pan with the cooking spray and place over a high heat. Add the chicken and vinegar marinade. Cook, stirring, for about 3-5 minutes until the chicken is cooked through and most of the vinegar is evaporated.
Add the remaining vinegar. Stir to deglaze the pan. Allow the vinegar to reduce for 1-2 minutes until it just coats the chicken and then remove the pan from the heat.
Spray a non stick baking tray with the cooking spray and put the pizza base on it. Spread the pizza base with the tomato sauce.
Scatter with the chicken pieces and pepper, if using. Drizzle with any reduced vinegar in the pan and top with the mozzarella. Bake for 10-12 minutes until the base is golden and the cheese is bubbling.
Serve immediately, garnished with the basil leaves.
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