BLR Featured Recipe

Serves 4

2- Udi?s gluten free pizza crusts

11 ounce of the ricotta filling (see below) it?s just a little over a 1/2 of a cup

4 ounce BBQ Sauce

1 cup cooked grilled chicken cut into bite size pieces

1 cup diced tomatoes

1 cup diced red onion

chopped cilantro, just enough to garnish. If you don’t like it don’t use it.

4 ounce parmesan cheese

How to Make Ricotta Filling:

7 ounces light ricotta cheese

¾ cup yellow onion, sliced

1 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon sea salt

1 ounces parmesan cheese

Directions:

Preheat oven to 350 degrees and then bake the tortilla shell until crispy. If it?s not fully crisp it will be chewy. So bake for about 7-10 minutes. In a sauté pan heat to medium heat and spay with pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a large mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the tortilla. Spread the filling to the edges of the tortilla. Then add the one ounce of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza.Top with the tomatoes and onions. Bake for 7-10 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate. garnish with chopped cilantro.

Per serving: 431 calories, 6 grams fat, 21 grams protein, 32 grams carbohydrates, 5 grams dietary fiber