Barbecue Chicken Pizza Recipe by Chef Calvin Harris

When Chef Calvin was tasked with making over a family’s favorite recipe for barbecue chicken pizza, the first simple change he made was to toss the high-sodium, high-sugar bottled barbecue sauce and make his own version from scratch. Using a pungent blend of spices mixed with salt-free ketchup, he was able to re-create the smoky-sweet flavor of the family’s favorite bottled sauce in a much healthier way. Chef Calvin also replaced the family’s beloved rotisserie chicken with skinless chicken breasts and went much easier on the cheese. In all, he shaved off almost 400 calories per serving without skimping one bit on flavor.

SERVES 6

BARBECUE SAUCE:

½ sweet onion, grated with a box grater

1 garlic clove, minced

½ cup no-salt-added ketchup

½ cup low-sodium chicken broth

2 tablespoons apple cider vinegar

1 tablespoon molasses

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce, such as Tabasco

½ teaspoon paprika

½ teaspoon ground cumin

PIZZA:

Nonstick cooking spray

1 (12-inch) thin whole wheat pizza crust, such as Boboli

2 teaspoons olive oil

2 garlic cloves, minced

1 pound skinless, boneless, chicken breast, raw and chopped

½ teaspoon ground cumin

½ teaspoon chipotle chile powder

½ teaspoon freshly ground black pepper

¾ cup shredded reduced-fat mozzarella cheese

¼ cup shredded smoked Gouda cheese

4 scallions, white and green parts, chopped

½ small red onion, thinly sliced

½ red bell pepper, seeded and thinly sliced

½ poblano pepper, seeded and thinly sliced

⅓ cup frozen corn, thawed

2 tablespoons chopped fresh cilantro

To make the barbecue sauce, combine the onion, garlic, ketchup, broth, vinegar, molasses, mustard, Worcestershire, hot sauce, paprika, and cumin in a small pot. Bring to a simmer over medium heat. Reduce the heat to low and simmer, stirring frequently, until slightly thickened, 10 to 15 minutes. Remove from heat, cover, and set aside.

To make the pizza, preheat the oven to 400˚F. Coat a baking pan with nonstick cooking spray and put the pizza crust in the pan. Set aside.

Place a skillet over medium heat and coat with the oil. When the oil is hot, add the garlic, chicken, cumin, chipotle powder, and pepper. Sauté until golden brown, 7 to 10 minutes.

Spread the barbecue sauce over the pizza crust. Sprinkle both cheeses evenly around, then add the chicken mixture, scallion, red onion, bell pepper, poblano, corn, and cilantro. Bake for 12 to 15 minutes, until golden brown.

Cut into 6 slices with a pizza cutter and serve immediately.

Per serving (one slice): 330 calories, 9 g total fat (2.5 g saturated), 45 mg cholesterol, 471 mg sodium, 24 g protein, 6 g fiber, 42 g carb

Chef Tip: Pizza

Homemade pizza is a great alternative to takeout, and the whole family can get involved in the kitchen. When you use a store-bought crust, it becomes a quick, easy weeknight meal. Pizzas provide a great opportunity for getting your kids to eat vegetables—pile them high with peppers, onions, tomatoes, or any other vegetables, and use just a little cheese.

Mexican Tlayuda (Pizza) Recipe by Chef Aida Mollenkamp

Tlayuda is a traditional street food in Mexico. It’s made by charring a handmade tortilla and smothering it with refried black beans, piling it with a heap of cabbage, and topping with an assortment of garnishes. This version swaps the tortilla for pizza dough, refried beans for black beans, and adds reduced-fat cheese and fresh veggies.

SERVES 6

2 tablespoons olive oil

12 ounces 98% lean ground chicken

1 teaspoon ground cumin

4 garlic cloves, minced

1 cup sweet corn kernels, either fresh or frozen and thawed

1 large red bell pepper, halved, cored, and diced

3 scallions, white and green parts, thinly sliced

12 (6-inch) whole wheat tortillas

2 (15-ounce) cans black beans, drained and rinsed

½ cup part-skim shredded mozzarella cheese

FOR GARNISH (OPTIONAL):

1 handful fresh cilantro leaves

Salsa verde (tomatillo salsa)

1 ripe medium avocado, halved, pitted, and sliced

Nonfat plain Greek yogurt

Preheat the oven to 400˚F.

Coat a large nonstick skillet with 1 tablespoon of oil and place over medium-high heat. When the oil is hot, add the chicken and cumin. Break up chicken with a wooden spoon and cook for about 5 to 10 minutes, until chicken is no longer pink.

Remove the chicken to a side plate with a slotted spoon, reserve any drippings, and return the skillet to medium-high heat. Add the garlic and corn and cook, stirring frequently, until kernels are golden brown. Stir in bell pepper and cook for another 5 minutes. Remove vegetables from the heat and stir in the reserved chicken and the scallions.

Drain and rinse black beans. Remove excess moisture, then place in a medium-size bowl. Mash beans until they resemble the consistency of refried beans.

Brush both sides of the tortillas with the remaining oil. Arrange the tortillas on two baking pans. Bake until golden, about 5 minutes. Divide the beans, cheese, and the chicken-and-vegetable mixture evenly among the tortillas. Bake until the cheese is bubbly, and the tortillas are crisp on the edges, another 5 to 10 minutes. Top with desired garnishes and serve.

Per serving (2 tortillas): 403 calories, 12 g total fat (4 g saturated), 52 mg cholesterol, 865 mg sodium, 31 g protein, 28 g fiber, 54 g carb

Chef Tip: Fresh Corn

When cutting fresh corn from the cob, a good trick is to use an upside-down Bundt pan. Stand the shucked ear of corn upright, with the tip placed in the center hole of the pan. Holding the cob steady, use a sharp knife and make long, downward strokes to remove the kernels.

Carnitas Tacos with Roasted Tomatillos Recipe by Chef Scott Leibfried

For the Taco Challenge, Chef Scott competed against Chef Daniel to re-create a family’s favorite carnitas tacos, which were made with slow-cooked pork ribs that were then shredded and fried. Kind of like a Mexican version of Southern pulled pork, the bits of meat are crisped in sizzling rendered pork fat. The original recipe clocked in at more than 1,500 calories and 127 grams of fat—that’s more than twice the amount of fat you should consume in one day! Chef Scott rehabbed the pork by using pork loin chops, which are relatively lean but still have a great flavor and texture. Braising the chops in lime juice, broth, and piquant spices infuses the meat with zesty flavor and succulent moisture.

SERVES 4

PORK:

2 tablespoons smoked paprika

1 tablespoon granulated onion

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 (8-ounce) center rib pork loin chops, deboned, pounded

1 teaspoon canola oil

½ cup low-sodium chicken broth

Juice and finely grated zest of 4 limes

4 garlic cloves, minced

2 jalapeños, halved, seeded, and minced

2 tablespoons agave nectar

FOR SERVING:

2 tomatillos, halved crosswise

2 jalapeños, halved lengthwise, seeded if desired

2 limes, cut into wedges

8 corn tortillas

1 small onion, finely chopped

½ avocado, pitted, peeled, and thinly sliced

¼ cup chopped fresh cilantro leaves

To make the pork, in a small bowl combine the paprika, granulated onion, salt, and pepper. Mix with your fingers to evenly blend the spices. Put the pork chops on a large plate and sprinkle the spice mixture onto the meat to evenly coat all sides. If you have time, cover and refrigerate the pork chops for 1 hour or even overnight, to let the flavors sink in.

Put a large, wide Dutch oven or pot over medium-high heat and coat with the oil. When the oil is hot, lay the seasoned pork chops in the pot. Brown well on both sides, turning with tongs.

Pour in the chicken broth and scrape the bottom of the pot to release any browned bits of pork. Add the lime juice and zest, garlic, jalapeños, and agave nectar. Stir everything together and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 30 minutes, basting the pork with the liquid periodically. Remove the lid, turn the pork chops over with tongs, and continue to cook, covered, for 10 minutes. While the pork is cooking, make the taco accompaniments.

Put a grill pan or dry cast-iron skillet over high heat. Lay the tomatillos, jalapeños, and limes in the hot pan and cook until charred on all sides, turning with tongs. The limes will brown the quickest; remove to a side plate as they become ready. Once the skin of the tomatillos and jalapeños begins to crack and soften, transfer to a cutting board. Chop the tomatillos and slice the jalapeños for serving. Finally, lay the tortillas in the dry pan and brown lightly on both sides.

To serve, slice the pork chops into thin strips against the grain. Divide the meat among the corn tortillas. Top each taco with tomatillos, jalapeño, onion, avocado, and cilantro. Serve with the charred lime wedges.

Per serving: 393 calories, 12 g total fat (3 g saturated), 63 mg cholesterol, 344 mg sodium, 30 g protein, 7 g fiber, 45 g carb

Crispy Beef Tacos Recipe by Chef Daniel Green

Chef Daniel’s answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas. Those hard taco shells that come in a box at the grocery store not only are full of fat, sodium, and preservatives; they also crack as soon as you try to stuff them. When you make your own taco shells at home, they’re healthier, tastier, and easier to work with. Chef Daniel’s tip for a great-tasting and nutritious taco? “The best tacos get their flavor from the right blend of seasonings, not lots of salt or fat.”

SERVES 4

TACOS:

8 corn tortillas

Nonstick cooking spray

1 tablespoon olive oil

1 small red onion, chopped

2 garlic cloves, minced

¾ pound 90% lean ground beef

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon sun-dried tomato paste

1 teaspoon red pepper flakes

1 teaspoon dried oregano

½ teaspoon ground cumin

1 (8-ounce) can low-sodium tomato sauce

½ cup fresh cilantro, coarsely chopped

4 scallions, white and green parts, chopped

TOPPINGS:

2 cups shredded lettuce

½ cup reduced-fat shredded cheddar cheese

1 jalapeño, halved lengthwise, seeded if desired, and sliced

¼ cup fat-free sour cream

Preheat the oven to 300˚F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.

In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.

Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.

To serve, spoon a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeño, and sour cream.

Per serving (2 tacos): 429 calories, 18 g total fat (6 g saturated), 67 mg cholesterol, 461 mg sodium, 26 g protein, 5 g fiber, 42 g carb

Turkey and Cheese Enchiladas Recipe by Chef Jaden Hair

Chef Jaden was daunted by the challenge of rehabbing a family’s treasured enchilada recipe that had been passed down on the father’s side for generations. Chef Jaden wanted to give this family, with its long-standing tradition of cooking meals together, a recipe that would continue to bring them together in the kitchen and stand the test of time. To do that, she cut back on the amount of cheese and added lean ground turkey. She also nixed frying altogether and swapped out some of the grated cheese for part-skim ricotta, which really lightens up the dish. All in all, Chef Jaden’s changes amounted to a savings of more than 700 calories—and a recipe that everyone can feel good about passing down to future generations.

SERVES 6

SAUCE:

2 teaspoons olive oil

1 tablespoon whole wheat flour

2 cups low-sodium chicken broth

1 (8-ounce) can low-sodium tomato sauce

1 teaspoon chili powder

1 teaspoon chipotle chile powder

1 teaspoon granulated garlic

½ teaspoon ground cumin

ENCHILADAS:

2 teaspoons olive oil

½ onion, diced

1 garlic clove, minced

½ pound lean ground turkey breast, such as Jennie-O® Lean Ground Turkey

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon ground cumin

¾ cup part-skim ricotta cheese

12 corn tortillas

1 cup fat-free shredded mozzarella cheese

FOR SERVING:

2 large tomatoes, diced

Juice of ½ lime

2 tablespoons canned diced green chiles

1 tablespoon finely chopped fresh cilantro

4 tablespoons nonfat plain Greek yogurt

To make the enchilada sauce, put a pot over medium heat. Add the oil and sprinkle in the flour. Cook, stirring constantly with a wooden spoon, to form a paste, for about 1 minute. Add the broth, tomato sauce, chili powder, chipotle powder, garlic, and cumin, stirring to combine. Reduce the heat to medium-low and gently simmer the sauce until thickened, about 10 minutes.

To make the enchiladas, preheat the oven to 350˚F.

Put a skillet over medium-high heat and coat with the oil. When the oil is hot, add the onion and garlic. Cook and stir until the onion and garlic begin to soften, about 2 minutes. Add the ground turkey and season with salt, pepper, and cumin. Cook the turkey until no longer pink, breaking it up with the back of a wooden spoon, about 7 to 10 minutes. Transfer the turkey mixture to a mixing bowl and stir in the ricotta cheese. Wipe out the skillet with a paper towel and return it to the heat.

Lay 1 tortilla in the hot pan. Cook for 10 seconds, until it puffs up. Using a spatula, lift up the tortilla and slide another one underneath it. As the tortillas brown, continue adding fresh tortillas underneath the cooked ones to keep them warm.

Spoon ½ cup of the enchilada sauce into a 9-by-13-inch baking dish. Working one at a time, dip the toasted tortillas in the remaining enchilada sauce to coat. Fill each tortilla with 2 tablespoons of the turkey filling and roll it up. Put the filled tortilla in the baking pan, seam side down. Continue until all of the tortillas are filled and rolled. Spread the remaining sauce over the top of the enchiladas, making sure all are covered with the sauce. Sprinkle the mozzarella on top. Bake until the cheese melts, 10 to 15 minutes.

In the meantime, in a bowl combine the tomatoes, lime juice, chiles, and cilantro to make a salsa.

Remove the enchiladas from the oven and allow to sit for 5 minutes. Scoop out 2 enchiladas per plate and top with a spoonful of the salsa and a dollop of yogurt.

Per serving (2 enchiladas): 304 calories, 10 g total fat (3 g saturated), 46 mg cholesterol, 454 mg sodium, 23 g protein, 5 g fiber, 34 g carb

Chinese Beef and Broccoli Recipe by Chef Govind Armstrong

Chinese food is a takeout favorite for many families, but it can be tough to find healthy choices on most delivery menus. From heavy sauces rich in sugar and sodium to deep-fried meats to mounds of white rice—there aren’t many options when you’re looking for a nutritious meal. This rehabbed version of a popular restaurant dish slashes the sodium by cutting back on the sauce and uses flavorful, aromatic spices like ginger and garlic to re-create that authentic “Chinese takeout” flavor. Broccoli rabe and bok choy bulk up the stir-fry and add fiber and a wealth of vitamins and minerals. If you can’t find broccoli rabe at the grocery store, you can substitute regular broccoli florets.

SERVES 4

3 tablespoons reduced-sodium soy sauce

1 tablespoon plus 1 teaspoon cornstarch

Juice of 1 lime

¼ teaspoon red pepper flakes

½ pound top sirloin steak, preferably certified Angus beef, trimmed and sliced ¹⁄8-inch thick, against the grain

1 pound broccoli rabe, ends trimmed

¼ cup low-sodium chicken broth

1 teaspoon light brown sugar

1 teaspoon sesame oil

2 tablespoons vegetable oil

4 scallions, white and green parts, chopped

4 garlic cloves, minced

1 tablespoon peeled and minced fresh ginger

4 heads baby bok choy, halved lengthwise and cut crosswise into 1-inch pieces

1 red bell pepper, halved, cored, seeded, and thinly sliced

Chopped fresh cilantro, for garnish

In a small bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, lime juice, and red pepper flakes. Mix with a spoon to dissolve the cornstarch. Put the steak in a baking pan, pour the marinade over the meat, toss to coat, and set aside.

To prepare the broccoli, bring a pot of water to a boil. Have ready a bowl filled with water and ice.

Cut the broccoli into bite-size pieces and cook it in the boiling water for about 1 minute. Drain and shock the broccoli in the ice water to stop the cooking process. Once the broccoli is completely cool, drain from the ice water, pat dry with paper towels, and set aside.

To make the sauce, in a small bowl combine the broth, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of cornstarch, sugar, and sesame oil. Mix with a spoon to dissolve the cornstarch. Set aside.

To prepare the stir-fry, put a wok over medium-high heat and coat with 1 tablespoon of the vegetable oil. Remove the beef from the marinade. Working in batches, stir-fry a few pieces of the beef until medium rare, 1 to 2 minutes, tossing constantly. Remove the cooked beef to a side dish and repeat with the remaining slices. Keep the wok on the heat.

Coat the wok with the remaining 1 tablespoon of vegetable oil. When the oil is hot, add the scallions, garlic, ginger, bok choy, and bell pepper. Cook, stirring, until the vegetables become tender, about 3 minutes. Add the blanched broccoli, tossing to incorporate. Return the beef to the wok and pour in the sauce, tossing to coat. Cook for 1 minute, until the sauce is thick.

Transfer the beef and vegetables to a serving platter. Garnish with cilantro and serve.

To watch a how-to video for this recipe, check out www.RecipeRehab.com.

Per serving: 253 calories, 12 g total fat (2.5 g saturated), 36 mg cholesterol, 537 mg sodium, 19 g protein, 5 g fiber, 21 g carb

Miso Salmon

Salmon is a fish commonly found on Japanese restaurant menus, and while salmon itself offers a host of nutritional benefits, the preparation of the fish can make or break the overall healthiness of the meal. This delicate miso salmon dish creates a perfect harmony of salty, sweet, rich, and acidic flavors. A touch of sesame oil provides nuttiness, while fresh orange juice unlocks the salmon’s flavor, and miso adds a richness that rounds out the dish. And best of all, it takes only 30 minutes to pull together this elegant meal.

SERVES 4

¼ cup white miso (fermented soybean paste)

Juice of 1 orange (about ½ cup)

2 tablespoons unseasoned rice vinegar

½ cup low-sodium vegetable broth

1 tablespoon sesame oil

1 tablespoon light brown sugar, packed

1 scallion, white and green parts, thinly sliced

2 garlic cloves, minced

2 teaspoons peeled and minced fresh ginger

¼ teaspoon kosher salt

¼ teaspoon cayenne pepper

4 (5-ounce) salmon fillets, skin removed (see note, below)

In a small bowl, whisk together the miso, orange juice, vinegar, broth, sesame oil, sugar, scallion, garlic, ginger, salt, and cayenne. Once combined, divide into two bowls. Place the salmon in a single layer in a baking dish or container. Pour half of the miso marinade over the fish and turn to coat. Cover and chill for at least 30 minutes or up to 2 hours.

Preheat the broiler. Line a baking pan with aluminum foil. Remove the salmon fillets from the miso marinade and place side by side in the baking pan.

Pour the other half of the miso marinade into a small pot and place over medium heat. Simmer the marinade until reduced down by half into a sauce, about 2 minutes. Broil the salmon until the top is opaque and the center is pink, about 8 minutes. Drizzle the miso sauce over the salmon before serving.

Per serving: 327 calories, 14 g total fat (2 g saturated), 90 mg cholesterol, 681 mg sodium, 34 g protein, 7 g fiber, 14 g carb

Chef Tip: Salmon

From salads to stir-fries, salmon is a versatile fish that you can use in a wide variety of recipes. When buying salmon, look for wild-caught instead of farm-raised. It’s a little bit more expensive, but wild-caught salmon contains higher levels of many nutrients and, unlike farmed salmon, doesn’t contain high levels of toxic pollutants like PCBs. Most chefs would agree that wild-caught salmon also just plain tastes better!

Shredded Wheat–Crusted Fish and Chips with Tartar Sauce Recipe by Chef Jill Davie

This much-beloved British pub dish is typically made with cod that’s been dipped in a thick, eggy batter and deep-fried, then served alongside fried potato wedges—not exactly a healthy family meal. Chef Jill wanted to keep that crunchy coating on the fish, but instead of coating it in a heavy batter and frying it, she dipped the cod in egg whites and then gently rolled each piece in shredded wheat before baking to golden-brown perfection. The “chips” have also been lightened up by using skin-on fingerling potatoes, which are even more delicious than the deep-fried version—you’ll make these crispy yet tender potatoes time and again. A tangy homemade tartar sauce with fresh lemon is the perfect accompaniment to this rehabbed “pub grub.”

SERVES 4

FISH:

Nonstick cooking spray

½ cup all-purpose flour

2 teaspoons Old Bay Seasoning

4 large egg whites

6 shredded wheat biscuits

2 pounds fresh cod fillets or any firm white fish, cut into strips

CHIPS:

1 pound fingerling potatoes, scrubbed

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon granulated garlic

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

SAUCE:

1 cup fat-free sour cream

2 tablespoons chopped fresh chives

Juice and finely grated zest of 1 lemon

Pinch cayenne pepper

Preheat the oven to 400˚F. Coat a baking pan with nonstick spray.

Spread the flour on a flat plate and season with Old Bay. In a shallow bowl, whisk the egg whites. Crush the wheat biscuits and put on another flat plate.

Working with one piece at a time, dredge pieces of fish in the flour, shaking off the excess. Dip the fish in the egg whites, allowing the excess to drip back into the bowl. Coat all sides of the fish in the shredded wheat, pressing to adhere.

Lay the fish pieces side by side on the prepared baking pan; spray the tops with nonstick spray. Bake for 10 minutes, until the fish is flaky and the crust is crisp and golden brown.

To make the chips, put the fingerlings in a pot of salted cool water and bring to a boil over medium-high heat. Simmer until the potatoes are fork-tender, about 20 minutes. Drain the potatoes and set aside until cool enough to handle. Cut the potatoes in half lengthwise.

Put a cast-iron skillet over medium-high heat and coat with the oil. When the oil is hot, lay the potatoes in the pan, cut side down, in a single layer. (You may have to do this in batches.) Sear the potatoes for 5 to 7 minutes, until crisp and brown. Sprinkle the potatoes with oregano and garlic and season with salt and pepper.

To make the sauce, in a small bowl mix together the sour cream, chives, lemon juice, zest, and cayenne. Stir with a spoon.

Divide the fish and potatoes onto 4 plates and serve immediately, with tartar sauce on the side.

Per serving: 579 calories, 10 g total fat (2 g saturated), 103 mg cholesterol, 672 mg sodium, 54 g protein, 7 g fiber, 67 g carb

Lightened-Up Bacon Cheeseburger Pizza Recipe by Chef Jet Tila

What do you get when you combine two of America’s favorite junk foods—bacon cheeseburgers and pizza? Usually, you get a high-calorie nutritional nightmare. But Chef Jet didn’t disappoint when he rehabbed a family’s favorite pizza recipe. Made with lean ground beef and all of your favorite fixings, this indulgent dish is sure to satisfy multiple cravings, whether you’re dying for the drive-through or the pizza joint.

SERVES 4

Nonstick cooking spray

12 ounces prepared pizza dough

½ pound 90 percent lean ground beef

1 onion, halved and thinly sliced

¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup no-salt-added ketchup

1 tablespoon yellow mustard

2 slices cooked bacon, crumbled

½ cup reduced-fat shredded cheddar cheese

1 cup shredded iceberg lettuce

1 tomato, chopped

Preheat the oven to 400˚F. Coat a large baking pan with nonstick spray. Press the dough onto the baking pan; starting at the center, stretch it to reach the sides of the pan.

Coat a large nonstick skillet with cooking spray and place over medium-high heat. When the pan is hot, add the beef and onion; cook and stir until the beef is browned and the onion is soft, about 10 minutes. Season with salt and pepper. Tip out and discard any fat or liquid in the bottom of the pan.

Stir in ketchup and mustard until fully incorporated into the meat. Spoon the meat mixture evenly over the pizza dough. Sprinkle with the crumbled bacon and shredded cheese.

Bake the pizza for about 15 minutes or until the crust is golden brown and the cheese is melted. Top with lettuce and tomato. Cut the pizza into squares. Serve immediately.

Per serving : 421 calories, 15 g total fat (5 g saturated), 51 mg cholesterol, 680 mg sodium, 23 g protein, 2 g fiber, 53 g carb