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Mushroom Chicken Pizza

 Mushroom Chicken Pizza
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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,

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Mushroom Chicken Pizza (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.