Pizza Provençal

3.0 6
3 stars
(6)
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Recipe from Cooking Light

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.

Ingredients

  • 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

Preparation

Total: 30 Minutes

  1. 1. Preheat oven to 450°.
  2. 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.
  3. 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.
Laraine Perri,
June 2009

Nutritional Information

  • Calories: 330
  • Fat: 10.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 23.2g
  • Carbohydrate: 34.4g
  • Fiber: 2.3g
  • Cholesterol: 46mg
  • Iron: 3mg
  • Sodium: 595mg
  • Calcium: 98mg