Roasted Chicken Pizza with Tomato Chutney

3 Apr

This is a pizza that you can feel good about eating on a Monday after a weekend of feasting or on a Friday to celebrate the weekend’s arrival.  Or both.  Go crazy.  It’s pizza.  You can’t have too much pizza.

Hm.  Well, take that statement with a grain of salt.  Sometimes I make magnanimous declarations that aren’t completely reliable.

But this pizza really is scrumptious, too.  I loved it and the Big Guy did, too.  Its original name was “BBQ Chicken Pizza” but I changed it because, for me, that name brings to mind California Pizza Kitchen’s decadent pizza pie, loaded with gooey barbecue sauce and little mounds of cheese.  This is like that pizza’s healthy cousin.

Roasted chicken strips, fresh tomatoes and green onions, just enough sharp cheddar.  Plus, of course, a delightfully tangy-sweet tomato chutney.  I want to make this chutney again, and put it on top of other foods.  Perhaps salad or eggs, or even sliced tomatoes ripe from the garden.  I’m just thinking ahead a couple months, that’s all.

Huge Slice

Roasted Chicken Pizza with Tomato Chutney
original recipe from Cooking Light
Makes 4 servings

1 pizza dough ball – or your favorite store-bought crust
1 recipe Tomato Chutney (below)
6 oz. roasted boneless, skinless chicken breasts (about 2 breasts)
2/3 c. diced plum tomato
3/4 c. (3 oz) finely shredded sharp cheddar cheese
2 green onions, chopped

Preheat oven to 500.  Place pizza stone in oven and heat for at least 30 minutes.

Meanwhile, prepare topppings and stretch out pizza crust.  If using a store bought crust, you might bake it for a few minutes before adding any toppings.

Lightly brush olive oil on edges of pizza crust.  Spread chutney over crust, leaving a 1/2″ border.  Top with chicken.  Sprinkle diced tomato, cheese and green onions evenly over chicken.  Bake for 9 minutes or until cheese is melted.  Then (if using homemade dough) turn on broiler and broil for a couple minutes, until the cheese is bubbling and the crust is poufing up and getting those lovely, crispy dark spots.

Remove from oven (carefully, carefully!) and sprinkle lightly with salt.  Cut pizza into 4 wedges and serve.

Tomato Chutney
Makes about 1 cup
2 c. diced plum tomato (about 3)
3 Tbsp. brown sugar
3 Tbsp. apple cider vinegar
1/8 tsp. Caribbean jerk seasoning
1 garlic clove, minced

Combine all ingredients in a small saucepan and bring to a boil.  Reduce heat to medium and cook approximately 20 minutes, until thickened.

Tomato Chutney - Pretty Enough to Give Away

Nutrition Info per gigantic slice (1/4 pizza)
474 calories
14.9 g fat
5 g sat fat
60.7 g carbs
1.9 g fiber
23.2 g protein


4 Responses to “Roasted Chicken Pizza with Tomato Chutney”

  1. mamacravings April 3, 2012 at 10:57 am #

    Another yummy must try!

  2. The Scrumptious Pumpkin April 4, 2012 at 9:04 am #

    Yum – that tomato chutney sounds so tasty. And so perfect for pizza!

    • kitchenmommy April 4, 2012 at 9:18 am #

      It would be so, so good on a veggie pizza, too! Hope you find a way to use it yourself!

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