Chris' Recipes

Bon Appetite!

Pineapple, Chicken & (Turkey) Ham Flat Out Pizza’s

Written By: Chris - Apr• 04•12

You already know that WE LOVE Flat Out Pizza’s, which are a delicious, healthy option for ordering pizza delivery!

You can make so many varieties based on what you have on hand!  I rarely use pizza sauce, but did with this version and it hit the spot!

I often deliberately choose not to include an ingredient list because it is something you can make fairly quickly and simply customize with your personal favorite toppings.  Go ahead and dress them to your liking!

I’m including Weight Watchers Points™

“Flat Out’s” are low in fat & carbs, high in fiber and can easily be counted on the weight watchers program.  They can be found in nearly every grocery store.  Cub carries them in their deli department.

This pizza’s toppings:

Fresh pineapple, chopped cooked chicken tenderloins and turkey ham, fresh oregano, prepared pizza sauce, garlic and mozzarella cheese!

Start by sauteing the onions and fresh crushed garlic

Once your onions and pressed garlic have cooked, set them aside to cool.  Use the same pan to saute your chicken tenderloins, which have been seasoned with salt & pepper.

Start by spraying or drizzling each side of the flat out with Olive oil.  Bake at 400 for just a few minutes on each side turning half way through to crisp up slightly before topping.  Then sprinkle with a small amount of mozzarella cheese.  Just enough to help the toppings stick.  Don’t add too much or your crust will become soggy.  We like it CRISPY!

Begin adding and distributing the toppings to your liking…

Top pizza’ with shredded cheese.

Bake for about 15 -20 minutes.  Turn and/or rotate shelves between the two stones to insure even cooking.  Cooking time may vary for your Pizza’s depending on your oven.  Let rest for a few minutes before cutting.  The edges will be crunchy and the overall pizza should be THIN an CRISPY!


We have enjoyed these with a variety of delicious wines.  Bill served me this delicious Migration Pino Noir that he tells about in his blog: Bill’s Wine Wandering… 






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