2tablespoonsshredded reduced-fat pepper jack cheese
1/2cupshredded, cooked chicken breast
Crushed red pepper flakes (optional)
Preheat oven to 350F degrees. (I used a toaster oven.) Line a small baking pan with foil and set aside.
Lightly toast the English muffin.
Remove English muffin from the oven and spread 1 tablespoon pesto on each half.
Place each muffin half on the prepared pan. Top each half with shredded chicken and cheese, distributing evenly between the halves. If desired, sprinkle with crushed red pepper flakes.
Bake for 8 - 10 minutes, or to desired level of crispiness.
Try lightening up this English muffin pizza pie even further by using less pesto sauce. I opted for prepared pesto from Costco which has 5 WW SmartPoints per 2 tablespoon serving. For a lighter, lower calorie option, check out this simple low fat vegan pesto.