Chicken Puttanesca Pizza

Yield: 4 servings (serving size: 1 wedge)
Source: Cooking Light, September 2003
CL Comments: If you use leftover cooked chicken instead of packaged, you'll need about 1 cup.
Amy's Comments: Nothing to get excited about, but if you use the precooked chicken, this was a no-brainer. Nice size serving at a quarter of the pizza each. Would make again for a quick weeknight supper!


1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 1/3 cups mushroom-and-olive pasta sauce (such as Classico)
2 teaspoons capers
1/4 teaspoon crushed red pepper
1 (6-ounce) package Italian-style cooked chicken breast (such as Louis Rich)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 450°.
  2. Place pizza crust on a baking sheet. Spread pasta sauce over crust, leaving a 1-inch border; top with capers, pepper, and chicken. Sprinkle with cheese. Bake at 450° for 12 minutes or until the crust is crisp. Cut into 4 wedges.


Healthy Units: 7 per serving
CALORIES 342 (25% from fat); FAT 9.6g (satfat 2.3g, monofat 1g, polyfat 0.1g); PROTEIN 24.3g; CARBOHYDRATE 38.5g; FIBER 1.4g; CHOLESTEROL 39mg; IRON 1.8mg; SODIUM 1178mg; CALCIUM 343mg;

Back to Recipes in Alpha Order
Back to Recipes by Type