Grilled Mediterranean Chicken Pizza

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 22%
  • Fat: 7.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.5g
  • Carbohydrate: 38.3g
  • Fiber: 0.8g
  • Cholesterol: 35mg
  • Iron: 2.9mg
  • Sodium: 662mg
  • Calcium: 22mg


  • 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


  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.
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