Chicken Puttanesca Pizza

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

If you use leftover cooked chicken instead of packaged, you'll need about 1 cup.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 25%
  • Fat: 9.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 24.3g
  • Carbohydrate: 38.5g
  • Fiber: 1.4g
  • Cholesterol: 39mg
  • Iron: 1.8mg
  • Sodium: 1178mg
  • Calcium: 343mg

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

  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.
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