Mindful Sodexo 
Whole grain dough, chile chicken, roasted chickpeas, citrus cauliflower & a spicy Middle Eastern-style yogurt sauce
Nutrition Facts:
Calories: 310, Carbs: 35g, Protein: 18g, Fat: 12g, Sat. Fat: 3g, Cholesterol: 25mg, Sodium: 470mg, Fiber: 5g
Prep Time: 15 to 20 minutes Cook time: 35 to 45 minutes (see Chef Tips) Yield: 8 servings; 1 slice per serving Difficulty level: Intermediate
Harissa Chicken Pizza
Ingredients
Prepare
Harissa Chicken Pizza
- 1 (16-inch) whole grain thin pizza crust
- 1 cup Harissa Sauce
- 8 ounces Charred Cauliflower
- 1/2 cup Dry Roasted Chickpeas
- 6 ounces Harissa Chicken Breast, chopped into 1/4-inch pieces
- 1/3 cup roasted sweet red peppers, drained and chopped
- 1 cup (4 ounces by weight) shredded part-skim mozzarella cheese
- 1/2 cup Skhug Sauce
- 1. Preheat the oven to 350 degrees Fahrenheit. Place the pizza crust on an unlined baking sheet either dusted with cornmeal or sprayed with nonstick cooking spray (not listed).
- 2. Evenly spread 1 cup pizza sauce to 1/4-inch from the edge of the crust.
- 3. Cover the pizza sauce with charred cauliflower to 1/2-inch from the edge of the crust.
- 4. In order, evenly top the cauliflower with:
- 1/2 cup roasted chickpeas
- 6 ounces diced harissa chicken
- 1/3 cup roasted red peppers
- 1 cup part-skim mozzarella.
NOTE: Do not pile ingredients in the center but concentrate on spreading towards outside edges. - 5. Bake the pizza for at least 10 to 12 minutes at 350 degrees Fahrenheit or until the cheese is melted and the crust is done to your liking.
- 6. Remove the pizza from the heat and allow it to cool for 1 to 2 minutes. Then, drizzle it with 1/2 cup skhug sauce.
- 7. Cut into 8 even slices. Enjoy immediately!
Harissa Sauce
- 2 cups store-bought no added salt marinara sauce or no added salt tomato sauce
- 1 1/2 teaspoons harissa spice blend
- 1. Place the tomato sauce and harissa spice blend in a saucepan over medium-low heat. Bring it to a bubbling simmer. Cook for 7 to 10 minutes, stirring frequently, until it reaches the consistency of ketchup. Remove it from heat and allow it to cool to room temperature. Cover and place in the refrigerator until ready to use.
Skhug Sauce
- 3 medium garlic cloves
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh Italian parsley leaves
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon Kosher salt
- 1/4 cup nonfat plain Greek yogurt
- 3 tablespoons extra virgin olive oil
- 1. In a food processor or blender, combine the garlic, cilantro, parsley, cumin, coriander, crushed red pepper flakes, salt, and yogurt.
- 2. With the food processor running, drizzle in the olive oil until the consistency becomes loose and pourable. Scrape down the sides of the food processor or blender as needed while blending. Cover and place in the refrigerator until ready to use.
Dry Roasted Chickpeas
- 1/3 cup low sodium chickpeas, rinsed and drained
- 1. Preheat the oven to 400 degrees Fahrenheit. Evenly place the chickpeas onto a baking sheet lined with parchment paper. Do not overcrowd.
- 2. Roast the chickpeas for 10 to 15 minutes at 400 degrees Fahrenheit or until they are golden brown and crispy. Remove them from the heat. Allow to cool slightly before using.
Harissa Chicken Breast
- 1 1/2 teaspoons canola oil
- 1 1/2 teaspoons harissa spice
- 1/4 teaspoon kosher salt
- 8 ounces boneless and skinless chicken breast
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. In a bowl, combine the oil, harissa spice, and salt to form a rub.
- 3. Rub the chicken breasts with the spice rub until fully coated and place them on a baking sheet.
- 4. Roast the chicken for 10 to 15 minutes or until the chicken reaches a minimum internal temperature of 165 degrees Fahrenheit. Remove the chicken from the heat and allow it to sit for 10 to 15 minutes before dicing.
Charred Cauliflower
- 1 1/2 teaspoons canola oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 8 ounces cauliflower florets
- 1 1/2 teaspoons orange or lemon juice
- 1. Preheat a skillet over medium heat or preheat the oven to 425 degrees Fahrenheit.
- 2. In a bowl, combine the oil, cumin, and turmeric to make a paste. Thoroughly rub the cauliflower florets with the seasoning paste.
- 3. Cook the cauliflower for 5 to 7 minutes in the skillet or roast for 8 to 10 minutes at 425 degrees Fahrenheit until charred.
- 4. Remove the cauliflower from the heat and drizzle it with juice.
Chef Tips:
- You can make all the components of the pizza up to 2 days ahead of time and keep them covered in the refrigerator until you are ready to use them. You may be able to roast the chickpeas and chicken on the same baking sheet for a fast and easy cleanup!
