Recipes > Garlic Chicken Pizza

Garlic Chicken Pizza

Garlic Chicken Pizza Recipe enlarge

In about 20 minutes you can serve your family a garlicky-good, three-cheese and chicken pizza that's just as good as what you'd get at a pizza restaurant.

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Rate and Review | Read Reviews (31)
Yield: 8 servings (serving size: 1 slice)
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Garlic Chicken Pizza
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 27%
  • Fat: 7.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.9g
  • Carbohydrate: 27.1g
  • Fiber: 0.5g
  • Cholesterol: 36mg
  • Iron: 2.1mg
  • Sodium: 563mg
  • Calcium: 296mg
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Ingredients

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
  • 1 1/2 cups shredded cooked chicken breast (about 8 ounces)
  • 1 cup chopped plum tomato
  • 1 cup chopped mushrooms
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
  • 1/4 cup chopped green onions

Preparation

  1. Preheat oven to 400°.
  2. Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
  3. Bake at 400° for 15 minutes or until cheeses melt.


NOVEMBER 2002

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  • daneanp

    Unusual but very tasty. I think I'd prefer a whole wheat Boboli next time. Ours took more like 18 minutes for a crunchy center crust but it was pretty loaded up. Served with tossed salads. Very filling.

    Worthy of a special occasion 04/25/13
  • pmarie

    This pizza is a lot tastier on paper than on the plate. I found the toppings overly watery and heavy. The cheeses do not mesh well. A similar, but much better, recipe is CL's Turkey Alfredo Pizza. Flavors are intense and well integrated, and the cheese is perfectly suited for the toppings.

    Would not make again 03/03/13
  • steponme

    I don't know if I'm totally sold on the mustard sauce. I used a 12" crust b/c it's what I had on hand; I should have modified the toppings, b/c I had too much. I went ahead & piled it on anyway. I did enjoy the addition of the feta. I think if I try this again, I'll nex the mustard sauce & use a marinara instead.

    Good, solid recipe 03/25/12
  • laebrown

    Unique, I'll say! I really enjoyed it though - the Dijon mustard made the pizza smell like a decadent burger. It was so tasty, and difficult to eat just one slice, so I ate light the rest of the day before this dinner. We made it twice in one week - it was SO good! :D

    Outstanding 03/07/12
  • seaside725

    I also could not find a 16 oz Boboli crust. Good thing! Because I ended up making two and every last bit went. I did modify the rest of the ingrediants to make the two pies, but I didn't and wouldn't change a thing. It was excellent and everyone wants me to make it again. I served it with a salad.

    Outstanding 02/18/12
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