Yield: One 12-inch pizza
Serves 2


1 ball pizza dough (or 1 dinner plate size whole wheat pita breads)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
a few paper thin slices of onion (optional)
1 tsp. red pepper flakes
1 cup shredded cooked chicken (breast meat only)
Dolops of no-fat cottage cheese that you have creamed with a stick blender
2 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  

Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and then add dolops of cottage cheese you have made smooth with a hand  blender.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

MS NOTE:  Most of us with MS struggle with fatigue so I like to make cooking short cuts wherever possible to shorten my time in the kitchen and hasten clean up.  For pizza crusts I like to use dinner plate size pita bread and if I can find it, whole wheat, just because.  So skip the dough steps and place the pita on a baking tray and begin to assemble the pizza.  

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 471
% Daily Value *
Total Fat 12 g19 %
 Saturated Fat 2 g10 %
 Monounsaturated Fat 7 g
 Polyunsaturated Fat 2 g
 Trans Fat 0 g
Cholesterol 61 mg20 %
Original Recipe:  http://www.annies-eats.com/2012/03/07/thai-chicken-pizza/