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| Pizza Ingredients |
| One 6" pita |
WHEAT PITA POCKET |
| 4 T |
PARMESAN CHEESE, SHREDDED |
| 1 C |
ROMAINE LETTUCE, CUT |
| 1 T |
EGGLESS SPA CAESAR DRESSING (SEE RECIPE) |
| ¼ C |
GRILLED CHICKEN BREAST, JULIENNED |
| Dressing Ingredients |
| 1 ½ T |
GARLIC, MINCED |
| 4 ½ T |
LEMON JUICE |
| 3 filets |
ANCHOVIES |
| 2 ½ T |
DIJON MUSTARD |
| 14 oz |
SOFT TOFU |
| 1 T |
PARMESAN CHEESE |
| 2 t |
WORCESTERSHIRE SAUCE |
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Yield: 2 six-oz pizzas
Yield: About 2 ½ C
Servings: 20
Serving Size: 2 T
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| Pizza Directions |
- Pre-heat oven to 425°.
- Split pita pocket in half crosswise; spread parmesan across each half equally
- Bake pita for 7 minutes, or until cheese is browned and bubbly; remove from oven
- In chilled mixing bowl, combine chicken, romaine and dressing and mix well
- Cut each pita crust into 4 pieces, top with chicken Caesar and serve.
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| Dressing Directions |
- Combine all ingredients in blender or food processor and purée.
- Adjust flavors as needed.
- Toss with crisp romaine leaves and freshly grated parmesan cheese
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Pizza
Recipe Nutrient Analysis, Single Serving: |
| Calories: 164 |
Net Carbs: 19g |
Protein: 13g |
| Fat: 4g |
Saturated Fat: 2g |
Cholesterol: 22mg |
| Sodium: 375mg |
Fiber: 3g |
NC-P-F Ratio:
45-31-24 |
Dressing
Recipe Nutrient Analysis, Single Serving: |
| Calories: 17 |
Net Carbs: 1g |
Protein: 1g |
| Fat: 1g |
Saturated Fat: trace |
Cholesterol: 1mg |
| Sodium: 42mg |
Fiber: trace |
NC-P-F Ratio:
25-31-44 |
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