Looking for a light but really tasty pizza? This pizza tastes great... and is even better when you reheat it for lunch.
Preheat oven to 450 degrees.
Place crust on a baking sheet. Bake at 450 degrees for 3 minutes. Remove from oven; spread chutnet over crust, leaving a 1/2 inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450 degrees for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
Tomato Chutney: Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaican jerk seasoning, and 1 minced clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until thickened.
1 (10 ounce) Italian cheese flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar
1/3 cup chopped green onions