I’m always looking for healthy recipes of updated favorite foods like pizza. When I saw a similar recipe in this month’s Self magazine I knew I had to try it out, modifying a little by adding protein, my own spices and some extra cheese. The result was light and summery with the perfect amount of cheesiness, fresh ingredients and savory flavor. It is a great dinner option for a hot summer day when you want to be filled up but not miserably full-feeling and is a much better alternative to high-calorie pizza. At under 500 calories, you can feel good about what you put in your body with this recipe. I will definitely be making this again soon!
1 roll of frozen puff pastry, thawed
1 Egg, beaten with 1 tsp reserved
1 Cup ricotta cheese
2 tbsp grated Parmesan cheese
Rosemary, to taste
Dill weed, to taste
Salt, to taste
Pepper, to taste
Asparagus spears (about 1/2 the bunch)
Lemon oil (I use doTerra)
Season chicken with oil and desired spices, cooking at 350 for about 15-20 minutes. Remove and cut up into bite-sized pieces.
Heat oven to 425. Roll out puff pastry. Roll each end over and brush with water along the edges. Using the same brush, spread the beaten egg over the entire pastry.
Mix 1 tsp beaten egg and ricotta cheese, adding 3-5 drops of lemon oil. Spread mixture on top of puff pastry evenly. Arrange asparagus and chicken as desired across the surface of the pastry, then cover with a layer of sprinkled rosemary, dill weed, salt and pepper. Top that with Parmesan cheese and another layer of spices.
Bake for about 20-25 minutes until brown and bubbly. Cut evenly into six pieces and enjoy!