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.




  • Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.

  • In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.

  • 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.

  • 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

679 calories; 28 g total fat; 84 mg cholesterol; 1928 mg sodium. 69 g carbohydrates; 41 g protein;