I make several different kinds of pizzas at home. Most of the time the toppings just happen to be whatever’s in the fridge. Tonight I set out with a real idea in mind, and it turned out fabulously.
I really, really like garlic/chicken/spinach/mushroom pizza. It’s about the only frozen pizza I buy anymore, because it’s hard to mess it up. So tonight I thought I’d try to make it. The first thing is to make a garlic cheese sauce to use instead of a tomato sauce base. And to keep it lower-carb, for the crust I use Flatout wraps, the Italian “Light” variety, which are only 100 calories for the whole thing.
- 1 cup milk
- 4 oz cream cheese
- 3 Tblsp minced garlic
- 1/2 cup Parmesan
- black pepper
Put milk and cream cheese in small saucepan over low heat. When the milk is hot but not boiling, whisk until smooth. Add garlic and Parmesan, whisking until thickened. Add pepper, cover and set aside to cool slightly.
- Flatout Italian Light Wrap
- White mushrooms – thinly sliced
- Raw baby spinach
- Finely chopped red onion
- Cooked chicken breast – small cubes
- Sharp cheddar cheese, shredded or cut in very small cubes
- Diced tomatoes
- Black pepper
- Quickly fry the mushrooms in 1 Tblsp oil. When they’re almost done, dump the spinach on top and mix well until slightly wilted. Take off heat.
- Lay the Flatouts on a lightly greased cookie sheet.
- Spread white cheese sauce over the wraps.
- Spread mushroom and spinach mixture over the wrap, as much or as lightly as you wish.
- Sprinkle on onions and cubed chicken.
- Drop the sharp cheese around the top.
- Add a little bit of the diced tomato.
- Bake in 400 degree pre-heated oven for 10 minutes (or slightly longer for a crisper crust).
- Sprinkle a little parm and black pepper over the top after you put it on the plate and ENJOY!
This makes a fairly large “personal” pizza. I often cut it in half and save half for the next day. Cold pizza is always good!