Time: 20 minutes
Yields: 1 flatbread (I mass produce this recipe for meal prepping)
Macros: 38c/12f/45p
Calories: 119
Ingredients:
2 white mushrooms
1 tbsp tomato paste or bbq sauce
1/3 bell pepper
100 grams pulled chicken breasat (recipe below)
1/2 cup spinach
1 onion
6 cherry tomatoes
30 grams light mozzarella
1 Flatout thin crust flatbread (see image below)
garlic powder
Steps:
- The night before put chicken breast in slow cooked, I do a mixture of half low sodium chicken broth and half water (until just covered) and cook on low for 8 hours. At about 7 hours I pull apart the chicken, put the lid back on and let the chicken breast soak up the juices to stay moist (I normally put about 5-6 chicken breasts in at a time, try not to overlap them)
- heat oven to 350 F
- put in the Flatout flatbread in for about 4 minutes to get crispy
- while flatbread is in the over sautee peppers, onion and spinach (add garlic powder for taste)
- remove and add tomato paste or bbq sauce
- weigh 30 grams of cheese and add to flatbread
- weigh 100 grams of pulled chicken and put on pizza
- add sautéed vegetables and 6 fresh cherry tomatoes cut in half
- put in oven for 5-7 minutes
