Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary test

6 servings (serving size: 1/3 pizza)


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

300 calories; calories from fat 22%; fat 7.3g; saturated fat 1.4g; mono fat 3.3g; poly fat 1.5g; protein 19.5g; carbohydrates 38.3g; fiber 0.8g; cholesterol 35mg; iron 2.9mg; sodium 662mg; calcium 22mg.