Low Sodium Barbecue Pizza
Satisfy your barbecue cravings with this vibrant Low Sodium Barbecue Pizza, a guilt-free twist on a classic favorite! Crafted with wholesome whole wheat pizza dough, tender spiced chicken breast, and a medley of fresh toppings like red onion, bell pepper, and juicy pineapple, this recipe is designed to be both heart-healthy and irresistible. Featuring a flavorful low sodium barbecue sauce and reduced sodium mozzarella cheese, every bite is packed with bold taste without the excess salt. The pizza is finished with a sprinkle of fresh cilantro for a burst of color and herbal freshness. Perfectly baked to golden perfection, this easy-to-make dish is an ideal choice for family dinners or casual gatherings. Ready in under an hour, it’s a delicious way to enjoy homemade pizza while keeping sodium levels in check!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 1 medium (about 8 oz) Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Low sodium barbecue sauce
- 0.5 medium Red onion, thinly sliced
- 0.5 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh pineapple, diced
- 1 cup Reduced sodium mozzarella cheese, shredded
- 0.25 cup Fresh cilantro, chopped
- 0.25 teaspoon Fresh ground black pepper
- 1 tablespoon Cornmeal
Instructions
Preheat the oven to 475°F (245°C) with a pizza stone inside, if you have one, for at least 30 minutes.
While the oven is preheating, prepare the chicken. Rub the chicken breast with olive oil, garlic powder, onion powder, and fresh ground black pepper.
Heat a non-stick skillet over medium heat and cook the chicken breast for 5-6 minutes on each side until fully cooked and no longer pink in the center. Let it rest for a few minutes before slicing thinly.
Stretch and roll out the pizza dough on a lightly floured surface into a 12-inch circle. If you are using a pizza stone, sprinkle a pizza peel with cornmeal and place the dough on top. If not, place the dough on a parchment-lined baking sheet.
Spread the low sodium barbecue sauce evenly over the pizza dough, leaving a 1-inch border around the edges.
Arrange the sliced chicken, red onion, red bell pepper, and pineapple over the barbecue sauce.
Sprinkle the shredded reduced sodium mozzarella cheese evenly over the toppings.
Transfer the pizza to the preheated oven using the pizza peel or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and sprinkle with chopped fresh cilantro. Allow it to cool for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 69.6 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 984 mg | 76% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1882 mg | 40% | |
*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.
