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Mushroom Chicken Pizza Recipe
Mushroom Chicken Pizza Recipe photo by Taste of Home

Mushroom Chicken Pizza Recipe

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Who doesn't like pizza? This is a great alternative to the greasy variety, and its crispy crust and fresh toppings are always a hit. It's the perfect way to use up leftover chicken or veggies.—Vickie Madrigal, Shreveport, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 can (6 ounces) Italian tomato paste
  • 1-1/2 cups cubed cooked chicken breast
  • 2 cups grape tomatoes, halved
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup sliced ripe olives
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

One serving (1 piece) equals 319 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 618 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. Press dough onto the bottom of a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Prick crust with a fork. Bake at 400° for 5 minutes.
  2. Spread tomato paste over crust to within 1/2 in. of edges. Top with the chicken, tomatoes, mushrooms, olives, garlic salt, salt and pepper. Drizzle with oil. Sprinkle with cheese. Bake 13-16 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Mushroom Chicken Pizza in Light & Tasty February/March 2004, p6

Nutritional Facts

One serving (1 piece) equals 319 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 618 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mushroom Chicken Pizza

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Reviewed Jan. 15, 2012

"This was very good and easy to make. Before I spread the tomato paste, I dumped it into a small bowl, added about 1 tablespoon water, and added Italian spices: oregano, basil and thyme and mixed them into the tomato paste. I spread this mixture onto the crust as directed. I sprinkled Parmesan cheese on top of the tomato paste. I added more mushrooms than called for. Any vegetables would go well with this recipe. Sprinkled more Parmesan cheese along with the mozzarella before baking."

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