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
Mushroom Chicken Pizza
Mushroom Chicken Pizza
Prep Time
15 min
Cook Time
15 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 shredded part-skim mozzarella cheese
Directions
- Press dough onto the bottom of a 15x10x1-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.
Nutrition Facts
1 piece: 319 calories, 10g fat (4g saturated fat), 46mg cholesterol, 618mg sodium, 32g carbohydrate (0 sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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