By Mayo Clinic Staff

Chef's note:

Want more flavor? Finely chop pineapple or five slices of Canadian bacon and sprinkle on your pizza. For thin-crust pizza, press dough out to all corners of a large baking sheet that's been lightly brushed with olive oil.

Number of servings

Serves 8
  1. Healthy carb
  2. High Fiber

Ingredients

    Whole-wheat pizza dough:

  1. 1 tablespoon sugar
  2. 1 1/2 cup warm water, 110 F
  3. 1 tablespoon active dry yeast
  4. 1 teaspoon salt
  5. 1 tablespoon olive oil
  6. 2 cups whole-wheat flour
  7. 1 1/2 cups all-purpose flour
  8. Toppings:

  9. 1 small red onion, thinly sliced
  10. 1 teaspoon olive oil
  11. 1/2 cup barbecue sauce
  12. 6 ounces cooked chicken breast
  13. 1 yellow bell pepper, sliced into thin strips
  14. 1 green bell pepper, sliced into thin strips
  15. 2 cups shredded part-skim mozzarella cheese
  16. 1/2 cup feta cheese

Directions

In a small bowl, dilute the sugar in warm water; add the yeast. When yeast begins to foam, stir in salt and oil.

In a mixing bowl, combine the flours. With electric mixer on medium speed, slowly add yeast mixture. Mix until well combined. Coat a large bowl with cooking spray. Place dough in bowl and cover. Allow dough to rise in a warm area for 1 to 1 1/2 hours.

As the dough rises, prepare the toppings. In a medium saute pan on medium heat, add the onion and oil. Cook the onions until brown and caramelized, stirring frequently.

Heat oven to 400 F. Roll out the dough ball on a floured surface to 1/2-inch or desired thickness. Place dough on baking sheet. Top with barbecue sauce, chicken, onion, peppers and cheeses. Bake for 15 to 20 minutes, or until cheese melts and crust is crisp.

Nutritional analysis per serving

Serving size: 1 slice (1/8 pizza)

  • Calories 384
  • Total fat 11 g
  • Saturated fat 5 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 39 mg
  • Sodium 670 mg
  • Total carbohydrate 50 g
  • Dietary fiber 5 g
  • Total sugars 6 g
  • Protein 23 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 13, 2016