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Chicken Puttanesca Pizza

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 wedge)
If you use leftover cooked chicken instead of packaged, you'll need about 1 cup.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.