Vegetarian Chik'n Tikka Pizzas

I found the original recipe for this leafing through a Cooking Light magazine during our recent trip to my bf's parents' lake home in Minnesota. One of bf's favorite things to eat is pizza and mine is Indian food so it seemed like the perfect thing to satisfy both of our needs - and of course I took my own steps to reduce the calories in it. The result was an extremely happy boy and girl. This can be made vegetarian or not, take your pick!

Vegetarian Chik'n Tikka Pizzas

Serves: 2 hungry people

Ingredients

• 2 Joseph's multi-grain flatbread* or 4 whole wheat pitas
• 1 12 oz. package Quorn Chik'n Tenders [12 oz. diced chicken breast can also be used**]
• 1/4 cup fat free plain Greek yogurt
• 3 tsp garam masala***, divided
• Cooking spray
• 1 tsp finely minced fresh, peeled ginger
• 3 cloves garlic, minced
• 1/4 tsp ground red pepper
• 2 10-oz. cans Rotel diced tomatoes, drained
• 1/4 cup fat free sour cream
• 3/4 to 1 cup shredded reduced fat mozzarella cheese [We also sprinkled crumbled gorgonzola cheese on top]
• 1/3 cup thinly sliced red onion
• 2 Tbsp roughly chopped fresh cilantro

*90 calorie flat bread of choice

Directions

1. Preheat broiler on high.
2. Place flatbreads in the pre-heated oven directly on the racks. Broil approximately 1 minute on each side until slightly crispy. Set aside.
3. Place chik'n into a microwave safe bowl and cook for about 1 minute or until just thawed.
4. Cut thawed chik'n into smaller pieces. Combine chik'n, yogurt, and 1/2 tsp garam masala in a bowl and mix well until chik'n pieces are evenly coated. Place on a foil lined cooking sheet sprayed with non-stick cooking spray. Spread chik'n mixture evenly over the cooking sheet and sprinkle with salt and pepper. Broil for 5 minutes, turn and broil an additional 5 minutes.
5. In a food processor or blender, puree the drained tomatoes until almost smooth.
6. Heat a skillet over medium-high heat sprayed with cooking spray. Add 1 1/2 tsp garam masala, ginger, red pepper and garlic stirring and cooking for approximately 1 minute. Stir in tomatoes and simmer for about 4 minutes. Stir in sour cream and 1/2 tsp salt cooking an additional 1 minute. Add chik'n to the tomato mixture and stir to coat evenly. Remove from the heat.
7. Spoon 1/2 of the mixture onto each of the flatbreads (or 1/4 of the mixture if you are using pitas). Top with cheese and onion and broil on a baking sheet for 2 minutes, watching closely so as not to burn. Remove from oven and sprinkle with cilantro.
8. Serve the flatbreads cut into quarters.

*I found Joseph's Flatbread at Publix and it may not be available everywhere.

**Broiling the chicken for 10 minutes, turning halfway through should be sufficient to cook it all the way through per the original recipe. 165 degrees is the temp it needs to be at!

***Garam masala is an Indian spice blend that can be bought pre-made or you can make your own. I have the best luck finding it at whole foods.

Estimated nutrition per serving (based on MyFitnessPal): 486 calories, 41g carbs, 14g fat, 46g protein