Pizza Provençal

6 Reviews
ADD YOUR REVIEW
Total Time
30 Mins
Yield
4 servings (serving size: 1 piece)
By Laraine Perri
June 2009
RECIPE BY Cooking Light

Upgrade pizza night by topping a loaf of Italian bread with fresh basil, rotisserie chicken, and all the best of Italian-inspired ingredients. A food processor makes quick work of the homemade sauce. Serve with artichoke–green bean salad.

Ingredients

  • 1/4 cup niçoise olives, pitted
  • 3 tablespoons fresh basil leaves
  • 3 tablespoons drained oil-packed sun-dried tomatoes
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon water
  • 1 (16-ounce) loaf Italian bread, split in half horizontally
  • 2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces)
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 2 tablespoons chopped fresh basil

Nutritional Information

  • Calories 330
  • Fat 10.7g
  • Satfat 4.4g
  • Monofat 3.8g
  • Polyfat 1.6g
  • Protein 23.2g
  • Carbohydrate 34.4g
  • Fiber 2.3g
  • Cholesterol 46mg
  • Iron 3mg
  • Sodium 595mg
  • Calcium 98mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450° for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.

Step 3

Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Place beans in a small bowl. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.

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Ratings & Reviews

promogal's Review

Saecca
September 05, 2011
My family & I didn't care for this at all. My 21 yr old son asked me what type of "fish" it was & told me he couldn't stomach it - I explained it was chicken & goat cheese. Threw the recipe away and had to whip something else up for dinner. But some people seem to like it per the reviews so maybe it's just us . . .

MariaGF's Review

promogal
February 08, 2011
Delicious alternative to traditional pizza. I used fresh about 1/2 cup of fresh tomatoes instead of sundried b/c my daughter doesn't like them. It was great. I will make this often.

user's Review

LinnieWV
May 11, 2010
N/A

LinnieWV's Review

user
June 22, 2009
Absolutely DELICIOUS! from "Cooking Light" June 2009; worth saving! I WILL make again, and I will pass recipe in my family. If using as entire meal, count 1 serving as 1/2 of a cut-half of the bread loaf; then, only a salad is needed for complete meal. Changes I made, with good results: 1. I used semolina loaf with sesame seeds; 2. First wrapped loaf in damp paper towel and microwaved 30 seconds, then left wrapped a couple minutes, to soften loaf for cutting and easier eating. 3. Before adding ingredients, I brushed cut loaf with OLIVE OIL and toasted under broiler.

Saecca's Review

lfinney
June 17, 2009
A great change of pace from normal pizza sauce. I used kalamata olives because I couldn't find nicoise olives at my market. I baked a loaf of refrigerated French bread, cut the loaf in half length wise, and then in the middle. I liked the goat cheese because it didn't over power the sauce. I served it with a spinach salad.

lfinney's Review

MariaGF
June 17, 2009
Nice change of pace and quick and easy dish. Used jarred tapenade instead of chopping olives, and added the sundried tomatoes to that. I spread the bread with a roasted garlic puree that I make first, then layered with the olive mixture and then chicken and cheese. It makes kind of an unwieldy toast and I thought it was a little on the dry side as well, but tasty. If I do again, would mix chicken with the olive tomato mixture to keep it more moist. Think I would also use feta instead of goat cheese for a more tangy flavor combination.
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