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.
Ingredients
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1 12-inch packaged prebaked pizza crust
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1 cup ricotta cheese
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1 cup finely shredded Parmesan cheese
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1/2 tsp. ground black pepper
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1 10-oz. pkg. frozen whole kernel corn in butter sauce
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1 6-oz. pkg. refrigerated cooked chicken breast strips
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1/2 cup coarsely chopped red sweet pepper
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1 Tbsp. finely shredded lemon peel
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2 tsp. dried tarragon
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1 tsp. bottled minced garlic
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1/2 cup crumbled goat cheese
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1 2 1/4-oz can sliced pitted ripe olives, drained
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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 information
Calories 679, Total Fat 28 g, Saturated Fat 12 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 84 mg, Sodium 1928 mg, Carbohydrate 69 g, Total Sugar 5 g, Fiber 4 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 57%, Calcium 58%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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