Low Fat White Pizza.
1 thawed dough ball (you can mix up from scratch or if you buy one read label for fat content)
Spay olive oil or butter flavor spray
1 8oz fat free cream cheese – use the Philly brand because it has the best taste
1 pkg. fat free mozzarella cheese
meat of your choice (skinless chicken breast is great)
veggies of your choice (fresh mushrooms)
pizza sauce of your choice (or use no fat cream cheese for a white pizza)
foil, cooking rack, pizza stone
spices of your choice (garlic, onion, rosemary, basil, cilantro, etc)
Preheat your grill or oven to at least 450. If you have a George Foreman Grill with a deep dish pan, this works for making pizza too.
If you like you can work some spices into the pizza dough before you put it on the grill/oven pizza stone. Spray the grill rack liberally with olive oil spray or butter spray (I don’t spray my pizza stone but use a bit of white cornmeal on it). Working quickly pull or roll your dough to the desired shape you want (you might want to have help the first time you make this). Once you get the dough to the shape you want to fit on the grill or pizza stone shut the lid of the grill and set timer for about 5-8 min. This time will depend on what you placed the dough on as well as your grill/oven.
While the crust is baking sauté your chicken breast, that has been sliced thinly, in a pan sprayed with Pam. Add mushrooms and other vegetables as well as any spices you want for flavor. Set aside.
Carefully lift up the edge of the dough to see if the bottom of the crust is to your liking. If it is, then with either tongs or a large and I mean large turner flip the dough over. Shut the lid/door and time again for about 3-5 min. If you are putting your pizza in the oven you still want to flip it if you are doing a thicker crust. If you have a thin crust pizza, after the 5-8 minute cooking time start adding your toppings.
If you want to make a white pizza then get the fat free cream cheese ready to spread on the crust but if you choose to have pizza sauce then you need to be ready with that too because being quick with the next step is important so that you don’t lose too much heat by having the top of the grill open for a long period of time.
Check the crust to be sure it’s the color you like. Be sure to not overcook the crust, remember you will be cooking it bit longer after you have added your toppings. I go for light brown because I want my crust thick and chewy. If you have the desired “color” put either your sauce or your fat free cream cheese or your pizza sauce on the top of the pizza. If you choose sauce you now put on the fat free mozzarella cheese you can also add more spices at this time. Then quickly put on your other toppings that you have already precooked. If you made the white pizza with fat free cream cheese, I also put on some fat free mozzarella at this time. Close the lid and turn the heat back a little so you can cook the pizza for at least another 5 minutes. Check after 5 to see how the toppings are doing and to make sure you are not cooking your crust too much.
Remove from grill/oven onto cutting board and enjoy!