This week I’ve been busy cooking and preparing foods from scratch for my husband. He’s on a very restrictive low iodine diet for a short time as he prepares for his RAI treatment this week coming. On this eating plan he cannot have dairy, seafood or any food that contains iodized salt.
One food he has been craving big time is pizza, it’s a crowd favorite around here. I figured I’d make an iodine-free pizza crust for the family for Sunday dinner. We topped his pizza with no-salt pizza sauce and sauteed red peppers and fresh garlic.
For me and the kids, I used a Kraft Recipe Makers meal starter to make a delicious topping for our pizza. It was super easy too. With all of the special food prep I’ve been doing for Kevin, I needed some aspect of our meal to be no-fuss. The Bruschetta kit comes with two sauces, a basil summer sauce and a chunky bruschetta sauce.
Bruschetta Chicken Pizza
Large pizza crust, store bought or homemade
2 frozen chicken breasts
Kraft Recipe Makers Chicken Bruschetta Pasta Kit
Shredded mozzarella cheese (I used part skim)
Place two frozen chicken breasts in a crockpot. Pour the basil simmer sauce over the chicken, and cook on low for about 4 hours.
After the chicken is cool enough to handle, remove it from the crockpot and shred with a fork. Set aside.. Discard the liquid left in the crockpot.
Preheat your oven to 425 degrees. With a large spoon, distribute the Kraft bruschetta sauce evenly onto your pizza crust. Add shredded chicken, a layer of mozzarella, and a bit more chicken. Bake approximately 8-10 minutes or until cheese is bubbly.
This pizza was absolutely delicious. I don’t know why I never thought to use a bruschetta sauce on our pizza before. It was excellent, and the Kraft Recipe Makers bruschetta had the perfect amount of tanginess. I can’t wait to check out the other meal ideas.