Grilled Mediterranean Chicken Pizza

Cooking Light
6 servings (serving size: 1/3 pizza)


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2 teaspoons olive oil, divided
1/4 teaspoon pepper
2 tablespoons chopped drained oil-packed sun-dried tomato halves
1/4 cup chopped kalamata olives
2 teaspoons dried tarragon
2 teaspoons drained capers
1/2 cup dry white wine
2 cups (about 12 ounces) roasted skinned, boned chicken breast (such as Tyson), chopped
2 (10-inch) Quick-and-Easy Pizza Crusts
Cooking spray


Combine 1 1/2 teaspoons olive oil and pepper in a small bowl, and set the oil mixture aside.

Heat 1/2 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add sun-dried tomato, olives, tarragon, and capers, and saute 2 minutes or until thoroughly heated. Add wine, and simmer 1 minute or until liquid almost evaporates. Remove from heat, and stir in chicken. Set chicken mixture aside.

Prepare grill. Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up; brush with half of oil mixture. Top with half of chicken mixture. Cook 4 to 5 minutes or until crust is done. Repeat with remaining crust and toppings.

Created date

June 1997

Nutritional Information

Calories 300
Caloriesfromfat 22 %
Fat 7.3 g
Satfat 1.4 g
Monofat 3.3 g
Polyfat 1.5 g
Protein 19.5 g
Carbohydrate 38.3 g
Fiber 0.8 g
Cholesterol 35 mg
Iron 2.9 mg
Sodium 662 mg
Calcium 22 mg