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Garlicky Chicken Pizza

 Garlicky Chicken Pizza
I like to cook extra chicken for this recipe while making another meal. Just make sure the tomatoes are well drained to keep the crust nice and crispy. —Teri Otte, Cannon Falls, Minnesota
6 ServingsPrep/Total Time: 25 min.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, well drained
  • 1 large onion, thinly sliced (about 1 cup)
  • 1/3 cup pitted kalamata olives, halved
  • 2 cups cubed or shredded cooked chicken
  • 1-1/3 cups crumbled goat cheese
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper


  • Preheat oven to 400°. Unroll and press dough onto bottom and
  • 1/2-in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10
  • minutes or until edges are lightly browned.
  • Mix oil and garlic; brush over crust. Top with tomatoes, onion,
  • olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt
  • and pepper. Bake 10-12 minutes or until crust is golden. Yield: 6
  • servings.
Nutritional Facts: 1 piece equals 418 calories, 19 g fat (6 g saturated fat), 73 mg cholesterol, 957 mg sodium,

2 of 2

Garlicky Chicken Pizza (continued)

Nutritional Facts: 39 g carbohydrate, 3 g fiber, 25 g protein.
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