Heart-Healthy Pizza Diavolo
Indulge guilt-free with our Heart-Healthy Pizza Diavolo, a vibrant twist on a classic favorite designed to satisfy your cravings while promoting wellness. This recipe features a wholesome whole wheat crust topped with a zesty low-sodium tomato sauce infused with garlic, oregano, and crushed red pepper flakes for that signature spicy kick. Generously layered with part-skim mozzarella, juicy grilled chicken, and fresh veggies including red bell pepper, red onion, and jalapeño, this pizza is a nutritious medley of bold flavors. Adding a refreshing finish, a simple arugula salad tossed with lemon juice and black pepper is placed on top after baking. Ready in just 30 minutes, this delicious, heart-conscious meal is perfect for weeknight dinners or entertaining health-minded guests.
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Tomato sauce, low-sodium
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 1 cup Mozzarella cheese, part-skim
- 0.5 Red onion, thinly sliced
- 0.5 Red bell pepper, thinly sliced
- 1 Jalapeño, thinly sliced
- 1 cup Grilled chicken breast, sliced
- 1 cup Arugula
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
On a floured surface, roll out the whole wheat pizza dough to a 12-inch circle. Transfer it to a baking sheet or a pizza peel if using a pizza stone.
In a small skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the low-sodium tomato sauce to the garlic and stir in the crushed red pepper flakes, oregano, and basil. Simmer for 5 minutes, then remove from heat.
Spread the tomato sauce evenly over the prepared pizza dough, leaving a small border for the crust.
Sprinkle the part-skim mozzarella cheese over the sauce.
Top the pizza with the sliced red onion, red bell pepper, jalapeño, and grilled chicken breast.
Drizzle the remaining tablespoon of olive oil over the assembled pizza.
Bake on the lower rack of the oven or on the pizza stone for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
While the pizza bakes, toss the arugula with lemon juice and black pepper in a small bowl.
Remove the pizza from the oven and let it cool for 5 minutes. Top with the arugula mixture before slicing-into the Pizza Diavolo and serving.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 28.2 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1944 mg | 150% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
