Zest of 1 lemon

1/2 teaspoon crushed red pepper, plus more to taste

1/4 teaspoon salt

1/2 cup part-skim ricotta

1 tablespoon lemon juice

Position a rack in lowest position of oven; preheat to 425 F. Line a large rimmed baking sheet with parchment paper or coat with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.

Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.

When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon of oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.

Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more.

Recipe nutrition: Per serving: 432 calories; 20 g fat (3 g sat, 10 g mono); 45 mg cholesterol; 44 g carbohydrate; 1 g added sugars; 3 g total sugars; 25 g protein; 4 g fiber; 443 mg sodium; 350 mg potassium.

Nutrition bonus: Vitamin C (75 percent daily value), Vitamin A (21 percent dv), Folate (17 percent dv)

3 Carbohydrate Serving(s)

Exchanges: 2 1/2 starch, 1 vegetable, 2 lean meat, 1/2 medium-fat meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)