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Main dishes

Chicken and Corn Pizza

Chicken and Corn Pizza recipe
Recipe and Photo by: Better Homes and Gardens
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.
time
prep:
1 min
total:
20 min
servings
total:
4 servings

What You Need

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

Make It

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.

K:63712v0:147581     Copyright - © [1994-2013] Meredith Corporation
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