Preheat oven to 425 degrees
Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-low, mist with cooking spray and add onion. Saute for about 8 minutes or until caramelized. Add mushrooms. Mist with more cooking spray, if needed, and saute until cooked, about 5 minutes. Add red pepper, saute for 2 more minutes or until just cooked. Remove vegetables from pan. Mist pan with cooking spray, turn heat to medium high and cook chicken strips until golden brown on each side, about 2 to 3 minutes total.
Prepare barbecue sauce: In a medium bowl, whisk together tomato paste, vinegar, honey, onion powder, garlic, paprika and black pepper.
Mist a non stick cookie sheet or pizza pan with cooking spray. Roll dough onto sheet. If dought comes out of package lumpy or uneven, use a rolling pin to thin it. It should be about 1/18 to 1/4 inch thick. Spread barbecue sauce over dough and sprinkle cooked chicken evenly across pizza. Then evenly distribute cooked vegetables, sprinkle mozzarella evenly over top and add oregano.
Bake for 15 to 18 minutes or until cheese is melted and just starting to brown and bubble. Remove from heat and cut into 8 equal slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.4mg||5 %|
|Sodium 266.8mg||9 %|
|Potassium 349.5mg||9 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 27.8g|
|Protein 14.6g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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