You can have your pizza and eat it too with this sound muscle dinner.
You like wild ox wings. You like pizza. Shockingly, so do your fat cells. Be that as it may, we have a couple of traps for merging these two great “fellow sustenances” that will keep you lean and get you all through the kitchen quick. This bison wing pizza is high in protein, has direct fat, and packs 10 grams of fiber.
15-MINUTE BUFFALO CHICKEN PIZZA
Planning TIME: 5 Minutes | COOK TIME: 10 Minutes
6 oz flame-broiled chicken bosom, cut into ½-inch 3D squares
1 tbsp low sodium hot wing sauce, partitioned
⅓ 10 oz entire wheat pizza outside layer (cut off 1/3 the thickness; you can eyeball the estimation)
1 expansive tomato (or 2 little Roma or plum tomatoes), cut into ¼-inch thick cuts
1 ½ tbsp lessened fat disintegrated blue cheddar
1. Preheat stove to 450°.
2. Hurl chicken in ½ tbsp sauce.
3. Place pizza hull on a preparing sheet and lay the tomato cuts equally finished it to cover the outside layer.
4. Top equitably with chicken, at that point sprinkle cheddar over everything. Shower remaining sauce over best.
5. Cook pizza until the point that outside is gently crisped and fixings are hot, around 8– 10 minutes.