Chicken Puttanesca Pizza
Quick, easy and tasty ! A perfect weekenight dinner.
Yield
4 servingsPrep
8 minCook
12 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pizza shell
Italian cheese-flavored (such as Boboli) or focaccias |
*
|
| 1 ⅓ | cups |
pasta sauce
mushroom-and-olive (such as Classico) |
* |
| 2 | teaspoons |
capers
|
*
|
| ¼ | teaspoon |
sweet red bell peppers
crushed |
|
| 6 | ounces |
chicken breasts
package Italian-style cooked, such as Louis Rich |
|
| ¾ | cup |
mozzarella cheese
hredded part-skim |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza shell
Italian cheese-flavored (such as Boboli) or focaccias |
*
|
| 315 | ml |
pasta sauce
mushroom-and-olive (such as Classico) |
* |
| 1E+1 | ml |
capers
|
*
|
| 1.3 | ml |
sweet red bell peppers
crushed |
|
| 173.4 | ml/g |
chicken breasts
package Italian-style cooked, such as Louis Rich |
|
| 177 | ml |
mozzarella cheese
hredded part-skim |
*
|
Directions
Preheat oven to 450°.
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.
