Chicken Puttanesca Pizza

Chicken Puttanesca Pizza Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
If you use leftover cooked chicken instead of packaged, you'll need about 1 cup.
5

Outstanding

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 25 %
Fat 9.6 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.1 g
Protein 24.3 g
Carbohydrate 38.5 g
Fiber 1.4 g
Cholesterol 39 mg
Iron 1.8 mg
Sodium 1178 mg
Calcium 343 mg

Ingredients

1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 1/3 cups mushroom-and-olive pasta sauce (such as Classico)
2 teaspoons capers
1/4 teaspoon crushed red pepper
1 (6-ounce) package Italian-style cooked chicken breast (such as Louis Rich)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 450°.

Place pizza crust on a baking sheet. Spread pasta sauce over crust, leaving a 1-inch border; top with capers, pepper, and chicken. Sprinkle with cheese. Bake at 450° for 12 minutes or until the crust is crisp. Cut into 4 wedges.

Note:

September 2003
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