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.

Source: Midwest Living
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Ingredients

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Directions

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

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

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  • 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.

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  • 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; 12 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 84 mg cholesterol; 1928 mg sodium. 317 mg potassium; 69 g carbohydrates; 4 g fiber; 5 g sugar; 41 g protein; 1555 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 586 mg calcium; 5 mg iron;

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