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Bryce Vine - Carnival Music Album Reviews

The debut full-length from the “Drew Barrymore” singer isn’t designed for conscious, focused listening. This is music for poolsides and basements.
Bryce Vine describes himself as “OutKast and Blink-182 got drunk with the Gorillaz.” Perhaps a more apt comparison is KYLE taking bong hits with Dave Matthews Band, or Jason Mraz sniffing poppers with Doja Cat. At 31, Vine is at an unconventional age for frat-rap prominence. He established a fanbase nearly a decade ago, as a contestant on “The Glee Project,” a reality television show based off the Ryan Murphy high school drama. His real rise came with 2017’s “Drew Barrymore,” a swirl of neon synths that went platinum, possibly by being added to every “Chill Vibes” playlist in existence.

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Barbecue Chicken Pizza

We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It's a great way to sneak extra veggies into both you and your children's diet!

Nutrition Profile
  • Egg Free
  • Nut-Free
  • Soy-Free
  • Healthy Aging
Ingredients
  • 1 pound boneless, skinless chicken breast 
  • ¾ cup barbecue sauce (see Tip) 
  • 1 pound whole-wheat pizza dough
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium zucchini 
  • 1 cup shredded part-skim mozzarella cheese 
  • Chopped fresh parsley or cilantro for garnish (optional)

Preparation
Prep - 45 m
Ready In - 1 h
  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray. 
  2. Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes. 
  3. Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in ¼ cup barbecue sauce. 
  4. Meanwhile, roll pizza dough out on a lightly floured surface to the approximate size of the baking sheet. Transfer to the prepared baking sheet and brush with 1 tablespoon oil. Bake until golden in spots, about 10 minutes. 
  5. Grate zucchini through the large holes on a box grater; pat dry with a clean kitchen towel. Combine the zucchini with the remaining ½ cup barbecue sauce in a small bowl. 
  6. Turn the crust over and brush with the remaining 1 tablespoon oil. Evenly top with the saucy zucchini, the chicken and mozzarella. Continue baking until the cheese is melted, 6 to 8 minutes more. Serve sprinkled with parsley (or cilantro), if desired.
  • Tip: Check the sodium of your favorite barbecue sauce—some can be quite high. This recipe was developed with a sauce containing 350 mg sodium per 2-tablespoon serving.

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Nutrition Information
  • Serving Size: 1 slice
  • Per Serving: 494 calories; 18 g fat(4 g sat); 2 g fiber; 54 g carbohydrates; 33 g protein; 24 mcg folate; 81 mg cholesterol; 16 g sugars; 11 g added sugars; 384 IU vitamin A; 7 mg vitamin C; 182 mg calcium; 1 mg iron; 852 mg sodium; 542 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2½ starch, 1 fat, 1 medium-fat protein, 1 other carbohydrate

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