Tuesday, February 16, 2010

Basic Flatout Pizzas

This is my simple blueprint for low points pizza.  It makes a great go-to meal when I don't want to bother with dinner, but I still want something that tastes like I went to some trouble.   I frequently make these while my little one is eating his dinner.  In the amount of time it takes for the oven to preheat, I can have two or three of these constructed.  One pizza is plenty for me.  With the addition of a nice green salad, and it makes a great meal. 

Here's another secret about this recipe...it's perfect when you need to make a small amount of protein stretch to feed two or three people.  In this instance, I had one chicken breast, and I wanted to make it stretch to feed two people.  Really, it could have stretched to feed three and no one would have felt protein-deprived.  It's a great way to fool people who feel they need large amounts of protein to be satisfied, i.e. men.  

First, a word about the "crust" of the pizza:  behold, the Flatout Wrap.  They come in variety of flavors, but I usually get a 3-pack of the Multi-Grain kind at Costco.  I store the extra 2 packs of wraps that I'm not using in the freezer.  Each wrap is 1 point.  When you pair them with big flavors, they are pretty darn good. However, I don't recommend you eat them all by their lonesomes.  You might be a bit disappointed. 

NOTE:  I also use these to make mock-quesedillas, since they are so low in points.  Perhaps I'll post that blueprint one day.  So many recipes to post, so little time. 
Basic Flatout Pizzas
Serves: However many pizzas you make
Serving Size:  1 pizza
Points per serving:  6

Basic Blueprint for One Pizza:
  • 1 Flatout Wrap
  • 1/4 cup marinara sauce
  • 2 ounces cooked chicken breast, sliced thin 
  • sprinkling of chopped red onion
  • 1/2 ounce feta cheese 
  • 1/4 cup reduced fat mozzarella cheese
  1. Preheat oven to 400. 
  2. Place flatout wrap on a non-stick baking sheet or pizza stone. 
  3. Spread thin layer of sauce over wrap, all the way to the edges.  I always err on the side of less sauce, just to make sure that the crust isn't soggy. 
  4. Top with sliced chicken breast, red onion, feta cheese and mozzarella. 
  5. Bake for approximately 15 minutes, or until cheese is melted and crust is crackly around the edges.  Make sure you give it enough time in the oven, becuase you don't want the crust to be soggy in the middle.
  6. Enjoy. 
Variations (Be sure and refigure points when using a variation):
  • Tapenade Pizza:  Spread 1 tablespoon olive tapenade over sauce, to amp up the flavor.  Confession:  I LOVE TAPENADE!
  • Turkey Pepperoni Pizza:  Use one serving of turkey pepperoni instead of chicken. 
  • Mexican Pizza:  Use salsa instead of marinara sauce, leftover taco meat instead of chicken, and reduced fat mexican cheese blend instead of...you get the idea. 
  • Veggie Pizza:  Clean out your veggie drawer, or use leftover grilled veggies, instead of chicken. 
  • California Style Pizza:  Spread 1 tablespoon olive tapenade over marinara sauce.  Sprinkle with roughly chopped fresh spinach leaves, and sliced roasted red bell peppers.  Top with goat cheese.  Mmmmm. 
  • Barbecue Pizza: Use barbecue sauce instead of marinara sauce.  Add barbecued meat of your choice (2-3 ounces), chopped red or green onions, and reduced fat cheddar cheese.

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