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Mushroom Chicken Pizza Recipe

Mushroom Chicken Pizza Recipe

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. YIELD: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

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.

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.

Wine Pairings

Medium-Bodied Red Wine

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