Lunch: Buffalo Chicken Pizzas

Spicy buffalo chicken meets pizza for a doubly delicious meal. With refrigerated pizza crust, assembly is quick and easy.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Buffalo Chicken Pizzas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

Olive oil
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium sweet onion, chopped (1/2 cup)
3 tablespoons red pepper sauce
1 cup diced plum (Roma) tomatoes
1 cup shredded Monterey Jack cheese (4 oz)

Instructions

If using classic crust: Heat oven to 425 °F. Lightly coat cookie sheet with olive oil. If using thin crust: Heat oven to 400 °F. Lightly coat 15x10-inch or larger dark or nonstick cookie sheet with olive oil.
Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. In 10-inch skillet, melt butter over medium-high heat. Add chicken, onion and red pepper sauce; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove from heat. Stir in tomatoes.
With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.
Bake classic crust 13 to 16 minutes, thin crust 11 to 14 minutes, or until crust is deep golden brown.

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