Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Buffalo Chicken Pineapple Pizza
Serving Amount
Ingredients
4 tortillas
Spray oil
6 ounces cream cheese, divided
Hot sauce, to taste
1 cup shredded or diced chicken (can use rotisserie or leftover grilled chicken)
1 cup low-fat mozzarella cheese
1 can pineapple bits packed in juice or water
4 Roma tomatoes, diced
2 stalks green onion, chopped
Instructions
Step 1
Preheat oven to 375 degrees F.
Step 2
Allow cream cheese to soften. Then mix with desired amount of hot sauce, about 2 tablespoons per 4 ounce is recommended for this recipe.
Step 3
Spray tortillas with spray oil and place in the oven for 7 minutes until crispy.
Step 4
Mix shredded or diced chicken with 2 ounces of cream cheese and hot sauce to desired spice level.
Step 5
Spread cream cheese mixture on top of pizza and top with ¼ cup mozzarella cheese or more as desired. Add chicken, pineapple bits and diced tomato to pizza.
Step 6
Bake pizza for 10 minutes or until cheese melts. Top with green onions. Enjoy!
