Emily Alvers


 
 
 
 
 

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Jamaican Jerk Flatbread Pizza


Ask a sample of 10 random people what their favorite unhealthy food is, and I'm willing to bet that 50% or more will answer "PIZZA!" It's well known as a forbidden food among anyone looking to trim down, and next to chocolate, it remains one of the most irresistible temptations out there. Succumbing to throwing down a few slices of restaurant style pizza can wipe away a lot of blood, sweat and tears at the gym in very little chow time. That's why I love making healthy versions of my favorite pizzas right at home. This Jamaican Jerk Flatbread Pizza is easy-to-make healthy pizza with a kick!


Ingredients:

-2 Joseph's Flax Oat Bran & Whole Wheat Lavash Breads
-1 large boneless skinless chicken breast (about 8 oz.)
-1/2 cup plus 2 T Jamaican Jerk Marinade (Archer Farms)
-1/4 cup BBQ sauce
-4 strips all natural bacon (no nitrites/nitrates-Trader Joe's/Applegate Farms/Hormel all natural)
-7 oz. part skim shredded mozzarella (rBST free- Kraft 2%)
-1 cup red peppers strips
-1 cup yellow pepper strips
-1/2 cup chopped green onions


Step 1: Cut chicken breast into thin bite size pieces and place in shallow dish. Pour 1/2 cup Jamaican Jerk marinade over top, cover, and refrigerate 1 hour min. (overnight for extra flavor). When done marinating, cook in skillet over medium high heat about 5 min until no longer pink.

Step 2: Preheat oven to 400 F. Spray 2 lavash breads lightly with extra virgin olive oil non-stick spray. Place oil side down onto pizza crisping sheets.

Step 3 (optional): Place 4 strips of all natural bacon on large plate between a double layer of paper towels. Microwave on high for 3 minutes. Remove, allow to cool, and chop into small pieces. Set aside.

Step 4: In a small bowl, mix 1/4 cup BBQ sauce and 2 Tbsp. of jerk marinade from jar. Drizzle and spread thin layer of sauce evenly over both lavash breads. Top each lavash bread with 1/2 cup shredded mozzarella, 1/2 cup cooked jerk chicken, 1/2 cup red peppers, 1/2 cup yellow peppers, 1/4 cup chopped green onions, 1/2 of cooked chopped bacon, and additional 1/4 cup shredded mozzarella.

Step 5: Cook at 400 F for 15 minutes. Then broil on high for 3-5 minutes more or until edges are golden brown and extra crispy.

Remove from oven and allow to cool 2 minutes. Using large spatula, carefully slide flatbread onto cutting board and cut each lavash bread Chicago cut style into 12 squares. Makes 24 pieces total (4 servings)


Nutrition Facts (per 6 pieces):
Calories: 328
Protein: 34 g
Carbs: 20 g
Fat: 10 g
Sugar: 7 g
Fiber: 5 g

*Bacon is optional. Omitting it will reduce 40 cal, 4 g fat and 3 g protein from each serving. However, I love the extra flavor it adds and would consider this to be totally acceptable once in a blue moon. It's still way cleaner and healthier than anything you could order out at a restaurant!

TIP: Joseph's Lavash Bread will give you the lowest amount of calories and carbs per square inch, but feel free to try this recipe using other healthy "crust" options like Flat Out Light flatbreads, La Tortilla Factory tortillas, Joseph's Oat Bran and Stone Ground Whole Wheat Pita breads, Wasa crispbreads or Triscuits. The possibilities are endless!


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