BBQ Chicken Pizza, Cannellini Bean Salad, Lemon Chia Sparkling Water

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Prep Time: 30 minutes
Cook Time: 25 minutes
Home made dough: 3 hours
Servings: 2
Calories: 1230kcal

Ingredients

Pizza

  • 4 oz Chicken breast boneless skinless
  • 1/2 cup BBQ sauce low sodium (store bought or home made see below)
  • 6 oz Whole-wheat pizza dough (store-bought or homemade see below)
  • Whole-wheat flour for rolling the dough
  • Nonstick spray for baking sheet
  • 2.5 oz Mozzarella cheese shredded (part skim)

Cannellini Beans Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 tsp Lemon juice
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Fresh parsley chopped
  • Black pepper
  • 1/2 cup Fresh fennel shaved
  • 1 cup Arugula

Lemon Chia Sparkling Water

  • 24 oz Sparkling water chilled
  • 2 tsp Chia seeds
  • 4 slices Lemon
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Preheat a grill or griddle pan over medium heat. Rub the chicken with a small amount of bbq sauce. Grill on both sides to an internal temperature of 165°F (74°C). Remove from heat and allow to rest briefly before shredding.
  • Set the oven to 425°F (220°C).
  • Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
  • Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
  • Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
  • Spread the bbq sauce evenly over the dough, leaving about 1 inch around the edges for the crust. Top with mozzarella and chicken.
  • Bake for 10 minutes, then rotate the pizza or pan 180 degrees.
  • Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
  • In a bowl mix the beans, lemon, oil, parsley, pepper, fennel, and arugula. Set aside.
  • Remove from the oven and allow to rest for 2–3 minutes before slicing.
  • Combine all the ingredients for the lemon chia sparkling water. Stir and let sit 2 - 3 minutes for the chia to bloom.
  • Serve the pizza with bean salad and lemon chia sparkling water.

Notes

Homemade Dough (Optional)

  • Equipment
  • Stand mixer with dough hook (optional)
Ingredients
  • 2 tsp Instant yeast
  • 3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
  • 1 1/2 cups OO flour
  • ½ cup Whole wheat flour, plus more if needed
  • 1½ tsp Sugar
  • 2 tsp Salt
  • 2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions
  1. Mix both flours and water in a bowl or mixer until combined (no dry spots).
  2. Let rest for 20–30 minutes (this is the autolyse).
  3. Add yeast, sugar, salt, and olive oil.
  4. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).

Homemade Low-Sodium Barbecue Sauce (Optional) 

  • ¼ cup No-salt-added tomato sauce
  • 1 TBSP Apple cider vinegar
  • 1 TBSP Maple syrup
  • ½ tsp Smoked paprika
  • ¼ tsp Garlic powder
  • ⅛ tsp Black pepper

Nutrition

Calories: 1230kcal | Carbohydrates: 143g | Protein: 52g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2881mg | Potassium: 1153mg | Fiber: 14g | Sugar: 37g | Vitamin A: 1867IU | Vitamin C: 20mg | Calcium: 572mg | Iron: 6mg

BBQ Chicken Pizza, Cannellini Bean Salad, Lemon Chia Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 25 minutes
Home made dough 3 hours
Servings 2
Calories 1230 kcal

Ingredients
 
 

Pizza

  • 4 oz Chicken breast boneless skinless
  • 1/2 cup BBQ sauce low sodium (store bought or home made see below)
  • 6 oz Whole-wheat pizza dough (store-bought or homemade see below)
  • Whole-wheat flour for rolling the dough
  • Nonstick spray for baking sheet
  • 2.5 oz Mozzarella cheese shredded (part skim)

Cannellini Beans Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 tsp Lemon juice
  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Fresh parsley chopped
  • Black pepper
  • 1/2 cup Fresh fennel shaved
  • 1 cup Arugula

Lemon Chia Sparkling Water

  • 24 oz Sparkling water chilled
  • 2 tsp Chia seeds
  • 4 slices Lemon

Instructions
 

  • Prepare all ingredients as listed.
  • Preheat a grill or griddle pan over medium heat. Rub the chicken with a small amount of bbq sauce. Grill on both sides to an internal temperature of 165°F (74°C). Remove from heat and allow to rest briefly before shredding.
  • Set the oven to 425°F (220°C).
  • Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
  • Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
  • Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
  • Spread the bbq sauce evenly over the dough, leaving about 1 inch around the edges for the crust. Top with mozzarella and chicken.
  • Bake for 10 minutes, then rotate the pizza or pan 180 degrees.
  • Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
  • In a bowl mix the beans, lemon, oil, parsley, pepper, fennel, and arugula. Set aside.
  • Remove from the oven and allow to rest for 2–3 minutes before slicing.
  • Combine all the ingredients for the lemon chia sparkling water. Stir and let sit 2 - 3 minutes for the chia to bloom.
  • Serve the pizza with bean salad and lemon chia sparkling water.

Notes

Homemade Dough (Optional)

  • Equipment
  • Stand mixer with dough hook (optional)
Ingredients
  • 2 tsp Instant yeast
  • 3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
  • 1 1/2 cups OO flour
  • ½ cup Whole wheat flour, plus more if needed
  • 1½ tsp Sugar
  • 2 tsp Salt
  • 2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions
  1. Mix both flours and water in a bowl or mixer until combined (no dry spots).
  2. Let rest for 20–30 minutes (this is the autolyse).
  3. Add yeast, sugar, salt, and olive oil.
  4. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).

Homemade Low-Sodium Barbecue Sauce (Optional) 

  • ¼ cup No-salt-added tomato sauce
  • 1 TBSP Apple cider vinegar
  • 1 TBSP Maple syrup
  • ½ tsp Smoked paprika
  • ¼ tsp Garlic powder
  • ⅛ tsp Black pepper

Nutrition

Calories: 1230kcalCarbohydrates: 143gProtein: 52gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 122mgSodium: 2881mgPotassium: 1153mgFiber: 14gSugar: 37gVitamin A: 1867IUVitamin C: 20mgCalcium: 572mgIron: 6mg
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