Chicken and Broccoli Pizza

I was pleasantly surprised at how good this tasted. I found the thin crust pizza shells in the pasta section of Walmart.

6 Points per serving/Makes 6 servings

1 tablespoon reduced-calorie mayonnaise
1 teaspoon low-fat (1%) milk
1/2 pound skinless boneless chicken breasts, cut into 1/2-inch strips
1/2 cup cornflake crumbs
1/2 cup part-skim ricotta cheese
1 (10-ounce) package thin crust pizza crust
1 (10-ounce) package frozen chopped broccoli, thawed and patted dry
3 tablespoons grated parmesan cheese
1/2 cup shredded part-skim mozzarella cheese


1. Preheat the oven to 450° F. Spray a small baking pan with nonstick spray.

2. Combine the mayonnaise and milk in a medium bowl. Add the chicken; toss to coat.

3. Place the cornflake crumbs in a large zip-close plastic bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once, about 10 minutes.

4. Meanwhile, spoon the ricotta cheese evenly onto the pizza crust. Top with the broccoli, parmesan cheese, chicken, and mozzarella.


5. Bake until hot and the cheese is melted and bubbly, about 15 minutes.

Serve at once.

I used fat free mozzarella which was probably a mistake because it doesn't like to melt. So I would definitely use the part-skim which the recipe calls for.

Per serving: 295 calories
10g total fat, 4g saturated fat, 39mg cholesterol, 453mg sodium, 31g total carbohydrate, 2g dietary fiber, 20g protein, 230mg calcium