In a pot, heat 1 Tbsp. (15 mL) olive oil and sweat onion 2 minutes over low heat.
Add diced tomatoes tomato and simmer for 15 minutes.
Remove from heat, stir in minced. Blend with a stick blender until smooth. Season with salt and pepper and set aside.
Preheat oven to 400°F (200°C).
Roll out the dough into a circle about 11 in. (28 cm) in diameter.
Place the pizza crust on a baking sheet brushed with the remaining olive oil.
Spread tomato sauce over the dough to about 1 in. (2.5 cm) from the edge.
Add chicken strips, diced mango, cherry tomatoes and ricotta cheese.
Sprinkle basil leaves and shredded mozzarella over top.
Bake 30 minutes or until crust is golden brown.
Remove from oven and let rest 2 minutes before serving.
Replace the traditional high-fat, high-sodium meats with cooked chicken. For a gluten-free, vitamin-rich version, use thick slices of zucchini or eggplant instead of bread or pizza dough. My tip: I use whole-wheat flat bread hamburger buns. They’re perfect for lunchboxes and nutritious to boot. Linda Montpetit
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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