Chicken-Corn Pizza
Laura Anne
ingredients
- 1 12-inch packaged prebaked pizza crust
- 1 cup ricotta cheese
- 1 cup finely shredded Parmesan cheese
- 1/2 tsp. ground black pepper
- 1 10-oz. pkg. frozen whole kernel corn in butter sauce
- 1 6-oz. pkg. refrigerated cooked chicken breast strips
- 1/2 cup coarsely chopped red sweet pepper
- 1 Tbsp. finely shredded lemon peel
- 2 tsp. dried tarragon
- 1 tsp. bottled minced garlic
- 1/2 cup crumbled goat cheese
- 1 2 1/4-oz can sliced pitted ripe olives, drained
- 1/4 cup chopped fresh parsley
directions
- 1
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
- 2
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
- 3
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
- 4
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving.
Source: Christopher's Recipes
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