Pizza Provençal

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<p>Pizza Provençal</p>
Photo: Randy Mayor; Stylist: Leigh Ann Ross

Upgrade pizza night by topping a loaf of Italian bread with fresh basil, rotisserie chicken, and all the best of Italian-inspired ingredients. A food processor makes quick work of the homemade sauce. Serve with artichoke–green bean salad.

4 servings (serving size: 1 piece)


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1/4 cup niçoise olives, pitted
3 tablespoons fresh basil leaves
3 tablespoons drained oil-packed sun-dried tomatoes
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 teaspoon water
1 (16-ounce) loaf Italian bread, split in half horizontally
2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces)
3/4 cup (3 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil


Total: 30 Minutes

1. Preheat oven to 450°.

2. Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450° for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.

Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Place beans in a small bowl. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.

Created date

May 2009

Nutritional Information

Calories 330
Fat 10.7 g
Satfat 4.4 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 23.2 g
Carbohydrate 34.4 g
Fiber 2.3 g
Cholesterol 46 mg
Iron 3 mg
Sodium 595 mg
Calcium 98 mg