Chicken and Corn Pizza

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4 servings

A ricotta and Parmesan cheese spread replaces the usual sauce in this 30-minute recipe. Vegetables and chicken breast strips round out the pizza toppings.

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What You Need

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Make It

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  • 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. Makes 4 servings.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 679
% Daily Value
Total fat 28g
Saturated fat 12g
Cholesterol 84mg
Sodium 1928mg
Carbohydrate 69g
Dietary fiber 4g
Sugars 5g
Protein 41g
Vitamin A 0 %DV
Vitamin C 57 %DV
Calcium 58 %DV
Iron 26 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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