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Chicken and Corn Pizza

Makes: 4 servings
Bake 450°F 10 mins Start to Finish 20 mins
Chicken and Corn Pizza
Ingredients
  • 1 12  inch  packaged prebaked pizza crust
  • 1  cup  ricotta cheese
  • 1  cup  finely shredded Parmesan 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  cup  coarsely chopped red sweet pepper
  • 1  tablespoon  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 679,
  • Fat, total (g) 28,
  • chol. (mg) 84,
  • sat. fat (g) 12,
  • carb. (g) 69,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 41,
  • vit. A (IU) 1555,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1928,
  • Potassium (mg) 317,
  • calcium (mg) 586,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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