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Chicken Pizza with Roasted Peppers
Salt intake for deli lovers

Makes six servings Although most pizza sauces are high in sodium, this recipe uses roasted bell peppers and lower sodium chicken and blue cheese for an entirely new taste in pizza that’s long on flavor and less on salt. 1 tablespoon unsalted butter 1 large leek, sliced 1 12-inch prepared pizza crust 1/4 cup chopped roasted red peppers 1/2 pound (1/4 inch thick) julienned Boar’s Head Golden Classic Lower Sodium Oven Roasted Chicken Breast 1/2 cup Boar’s Head 28 percent Lower Sodium Creamy Blue Cheese, crumbled 2 teaspoons dried basil, plus fresh basil leaves for garnish, optional

Preheat the oven to 450 degrees. In large skillet, melt butter over medium heat and sauté leeks until softened but not browned, about 4 minutes. Place pizza crust on a nonstick baking sheet. Layer peppers around pizza, leaving about a 3/4-inch border. Add leeks, chicken and top with cheese. Sprinkle with dried basil and bake 15 minutes or until crust is golden and cheese melted. Add fresh basil leaves if desired.