The dough for this pizza is easy to make, but there’s a quicker option: You can use store-bought and make this recipe in 30 minutes or less. Also, while this is healthier than most frozen pizzas, it’s pretty high in sodium; to cut back, reduce the amount of cheese.
Place lukewarm water and olive oil in a medium bowl, add sugar and stir. Sprinkle yeast overtop and let sit five minutes. Add one cup of flour and stir to incorporate. Add salt and remaining cup of flour, and incorporate into a ball. Knead for five to 10 minutes until a non-sticky dough is formed. Add extra flour if needed. Divide in four balls and let rest, covered, for two hours in a warm place.
Add diced tomatoes, basil, olive oil, garlic, chili flakes and pepper to a food processor and whirl till smooth.
Preheat oven to 450 F.
Roll each pizza ball into a circle nine inches in diameter. Place on sheet pan sprayed with non-stick cooking spray. Divide sauce among four crusts. Follow with cheese, then chicken and cherry tomatoes. Place in oven and cook until crust is golden, edges are darker brown and cheese bubbles, about 15 minutes. Top with avocado and basil.
Per pizza: 596 calories, 36 g protein, 23 g fat (7 g saturated fat), 65 g carbohydrates, 11 g fibre, 68 mg cholesterol, 940 mg sodium.