Slim-Crust Spicy Chicken & Veggie Pizza

About this meal

A crisp, thin-crust Italian pizza topped with spicy marinated chicken breast, sautéed bell peppers, onions, fresh tomatoes, and arugula, finished with a light drizzle of chili oil. Balanced for weight loss with lean protein, vegetables, and a modest amount of cheese, this pizza delivers savory spicy flavors without extra calories.

Ingredients

• Whole wheat flour — 1 cup
• Warm water — 1/3 cup
• Instant yeast — 1/2 tsp
• Extra virgin olive oil — 1 tbsp
• Sea salt — 1/4 tsp
• Chicken breast (skinless, boneless) — 100g (3.5oz)
• Red chili flakes — 1/2 tsp
• Smoked paprika — 1/2 tsp
• Fresh garlic (minced) — 1 clove
• Yellow bell pepper — 1/3 cup, thinly sliced
• Red onion — 1/4 cup, thinly sliced
• Cherry tomatoes — 1/4 cup, halved
• Arugula leaves — 1/2 cup
• Fresh mozzarella (low-moisture, part-skim) — 40g (1.4oz)
• Fresh basil leaves — 2 tbsp
• Chili oil (homemade, extra virgin olive oil + chili flakes) — 1 tsp
• Black pepper — to taste

Steps

1. Combine whole wheat flour, instant yeast, warm water, olive oil, and salt in a bowl. Knead into a smooth dough, cover and let rise for 30 minutes.
2. Flatten the dough into a thin circle (slim crust) and lay on a parchment-lined baking sheet.
3. Thinly slice chicken breast and marinate with chili flakes, smoked paprika, minced garlic, olive oil, and a pinch of salt. Let sit for 15 minutes.
4. Preheat oven to 475°F (245°C).
5. In a nonstick pan, quickly cook marinated chicken until just cooked, then set aside.
6. Top dough with sliced bell peppers, onions, cherry tomatoes, cooked chicken, and mozzarella.
7. Bake pizza for 10–12 minutes or until edges are crisp and cheese is bubbly.
8. Garnish hot pizza with fresh arugula, basil, a drizzle of chili oil, and cracked black pepper.
9. Slice and serve immediately.