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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Recipe Summary

total:
20 mins
Servings:
4
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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; total fat 28g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 84mg; sodium 1928mg; potassium 317mg; carbohydrates 69g; fiber 4g; sugar 5g; protein 41g; vitamin a 1555IU; vitamin c 34mg; thiaminmg; riboflavin 1mg; niacin equivalents 4mg; vitamin b6mg; folate 28mcg; vitamin b12 1mcg; calcium 586mg; iron 5mg.

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