Buffalo Chick’n Broccoli Cheddar Pizza
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A high protein, easy to assemble sheet pan pizza that is a perfect for meal prep.
Ingredients
- ½ a can of Cannellini Beans
- 1 lb of Broccoli
- 4 Shredded Sharp Cheddar Cheese
- 1 container (1 crust ea.), Pizza Crust
- 2 cloves of garlic
- 1/4 tsp, Onion powder
- 1/2 tsp, Dried Basil
- 1/2 tsp, ground, Oregano, dried
- 1/2 tsp, Salt
- 1/4 tsp, Black Pepper
- 1 tbsp, Unsalted Butter
- 4 oz ⅓ less fat cream cheese
- 1/4 cup Unsweetened Original Almond Milk
- Half a bag of Morningstar Chick’n Strips
- 3 tbsps Frank’s red hot buffalo sauce
- Preheat your oven to 400 degrees
- To make the base sauce for our pizza, combine the milk, garlic and cannellini beans in a food processor and blend until smooth.
- In a saucepan, add your butter, cream cheese, and bean mix, and all of your spices, plus salt & pepper. Heat over medium heat until all the cream cheese has melted, leaving behind a creamy white sauce. This sauce will be salty but don’t worry, you will need that salty element to flavor your broccoli which we leave unseasoned.
- Chop and steam your broccoli for 8 minutes, until it has begun to get tender but still has a bit.Shred your cheddar.
- Stretch your pizza dough onto a pizza pan or a sheet pan.
- Spread the herb sauce over the dough, then sprinkle the broccoli over the sauce.
- Top that with the shredded cheddar cheese.
- Cook the chick’n strips according to the package in the microwave, then add the buffalo sauce and mix well. Distribute the pieces of buffalo chick’n over the pizza evenly.
- Bake in the oven for 14-18 minutes, or until the crust is brown and the cheddar is melted. I like to also broil at the end until the cheese is brown, because that’s my preference
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