ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Mediterranean Chicken Pizza

Yield 6 servings (serving size: 1/3 pizza)

Ingredients

  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped drained oil-packed sun-dried tomato halves
  • 1/4 cup chopped kalamata olives
  • 2 teaspoons dried tarragon
  • 2 teaspoons drained capers
  • 1/2 cup dry white wine
  • 2 cups (about 12 ounces) roasted skinned, boned chicken breast (such as Tyson), chopped
  • 2 (10-inch) Quick-and-Easy Pizza Crusts
  • Cooking spray

Nutrition Information

  • calories 300
  • caloriesfromfat 22 %
  • fat 7.3 g
  • satfat 1.4 g
  • monofat 3.3 g
  • polyfat 1.5 g
  • protein 19.5 g
  • carbohydrate 38.3 g
  • fiber 0.8 g
  • cholesterol 35 mg
  • iron 2.9 mg
  • sodium 662 mg
  • calcium 22 mg

How to Make It

  1. Combine 1 1/2 teaspoons olive oil and pepper in a small bowl, and set the oil mixture aside.

  2. Heat 1/2 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add sun-dried tomato, olives, tarragon, and capers, and saute 2 minutes or until thoroughly heated. Add wine, and simmer 1 minute or until liquid almost evaporates. Remove from heat, and stir in chicken. Set chicken mixture aside.

  3. Prepare grill. Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up; brush with half of oil mixture. Top with half of chicken mixture. Cook 4 to 5 minutes or until crust is done. Repeat with remaining crust and toppings.