Grilled Chicken Flatbread Pizza
2 servings · 15 min prep · 25 min cook
Macros per serving
↓ 46% fewer calories · 310 kcal saved
Smart swaps
- Processed meats (sausage, pepperoni, bacon, ham, beef)→Grilled chicken breast
Replaces five types of processed meat with lean protein, cutting saturated fat by over 60% and eliminating sodium nitrates.
- Thick white flour pizza dough→Whole wheat naan flatbread
Provides whole grain fiber and cuts total carbs, while still giving a satisfying chewy base.
- Whole milk mozzarella (2.5 cups)→Part-skim mozzarella (3/4 cup)
Dramatically lowers saturated fat and calories while maintaining enough cheese for flavor and melt.
- No vegetables→Bell pepper, spinach, onion, and arugula
Adds vitamins A, C, K, iron, and dietary fiber, boosting nutrient density per calorie.
- Regular pizza sauce→No-sugar-added marinara with balsamic glaze
Eliminates hidden sugars and adds a complex, tangy finish from balsamic without extra calories.
Original
- 1 lb store-bought pizza dough
- 0.5 cup pizza sauce
- 2.5 cups whole milk mozzarella cheese
- 4 oz Italian sausage
- 2 oz regular pepperoni
- 3 tbsp cooked bacon pieces
- 2 oz diced ham
- 3 oz ground beef
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
Healthy version
- •2 pieces whole wheat naan flatbread
- •6 oz boneless skinless chicken breast
- •0.75 cup part-skim mozzarella
- •0.33 cup no-sugar-added marinara sauce
- •0.5 medium red bell pepper
- •0.25 medium red onion
- •1 cup baby spinach
- •1 tsp olive oil
- •0.5 tsp smoked paprika
- •0.5 tsp garlic powder
- •1 pinch salt and black pepper
- •0.5 cup fresh arugula
- •1 tsp balsamic glaze
Method
- 1
Season chicken breast with smoked paprika, garlic powder, salt, and pepper on both sides.
- 2
Heat olive oil in a grill pan or skillet over medium-high heat. Grill chicken for 5-6 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
5–6 minutes5 minutes - 3
Preheat oven to 400°F. Place naan flatbreads on a baking sheet.
- 4
Spread marinara sauce evenly over each flatbread, leaving a thin border.
- 5
Dice the bell pepper and thinly slice the red onion. Scatter the spinach, bell pepper, and onion over the sauce.
- 6
Arrange the sliced grilled chicken on top of the vegetables.
- 7
Sprinkle the part-skim mozzarella evenly over both flatbreads.
- 8
Bake for 10-12 minutes until the cheese is melted and edges of the flatbread are crisp.
10–12 minutes - 9
Remove from oven and top with fresh arugula and a drizzle of balsamic glaze before serving.