Chicken Puttanesca Pizza Recipe Print Page

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Photo by: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Chicken Puttanesca Pizza

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

Cooking Light SEPTEMBER 2003

Yield: 4 servings (serving size: 1 wedge)

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.

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

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Chicken Puttanesca Pizza recipe