Chicken and Corn Pizza

A ricotta and Parmesan cheese spread replaces the usual tomato-based sauce in this innovative recipe. Ready in less than 30 minutes, chicken, vegetables, and herbs round out the toppings.

Chicken and Corn Pizza
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2 users rated this recipe an average rating of 2.5
Makes:
4 servings
Bake:
10 mins 450°F
Start to Finish:
20 mins
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Chicken and Corn Pizza

Ingredients
1
12 inch packaged prebaked pizza crust
1
cup ricotta cheese
1/2
teaspoon ground black pepper
1
10 ounce package frozen whole kernel corn in butter sauce
1
6 ounce refrigerated cooked chicken breast strips
1/2
2
teaspoons dried tarragon
1
teaspoon bottled minced garlic
1/2
cup crumbled goat cheese
1
2 1/4 ounce can sliced pitted ripe olives, drained
1/4
cup chopped fresh parsley

Directions

  1. Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
  2. In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
  3. Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
  4. Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.

Nutrition Facts

(Chicken and Corn Pizza)
    Per serving:
  • 679 kcal cal.,
  • 28 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 84 mg chol.,
  • 1928 mg sodium,
  • 69 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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