CHICKEN CORN PIZZA

YOU WILL NEED:

1 – 12 INCH PREBAKED PIZZA CRUST

1 CUP RICOTTA CHEESE

1 CUP FINELY SHREDDED PARMESEAN CHEESE

1/2TSP PEPPER

1 – 10 OUNCE PACKAGE FROZEN WHOLE KERNEL CORN IN BUTTER SAUCE

1 – 6 OUNCE PACKAGE REFRIGERATED COOKED CHICKEN BREAST STRIPS

1/2CUP COARSELY CHOPPED RED SWEET PEPPER

1 TBS FINELY SHREDDED LEMON PEEL

2 TSP DRIED TARRAGON

1 TSP MINCED GARLIC

1/2CUP CRUMBLED GOAT CHEESE

1 – 2 & 1/4OUNCE CAN SLICED PITTED BLACK OLIVES, DRAINED

1/4CUP CHOPPED FRESH PARSLEY

DIRECTIONS:
 

PREHEAT OVEN TO 450 DEGREES.  LINE A BAKING SHEET WITH FOIL.  COAT FOIL WITH NON STICK COOKING SPRAY.  PLACE PIZZA CRUST ON FOIL AND SET ASIDE. 

IN A BOWL, COMBINE RICOTTA, PARMESEAN AND BLACK PEPPER.  SPREAD ON PIZZA CRUST LEAVING A 1/2INCH SPACE AROUND THE EDGE. BAKE FOR 5 MINUTES. 

MEANWHILE, TRANSFER CORN AND BUTTER SAUCE TO A MICROWAVE SAFE BOWL.  MICROWAVE ON HIGH FOR 3 MINUTES.  STIR.  MICROWAVE FOR ONE MORE MINUTE.  STIR IN CHICKEN, RED PEPPER, LEMON PEEL, TARRAGON AND GARLIC.   SPREAD CORN MIXTURE OVER RICOTTA ON PIZZA. 

TOP WITH GOAT CHEESE AND BLACK OLIVES.  RETURN TO OVEN FOR 5 MINUTES OR UNTIL CHEEESE AND EDGES ARE SLIGHTLY BROWNED.  SPRINKLE WITH PARSLEY TO SERVE. 

THIS RECIPE IS FROM THE BETTER HOMES AND GARDENS FEBRUARY 2008 EDITION.   IT WAS SUBMITTED BY ROBIN HAAS OF CRANSTON, RHODE ISLAND AND WAS THE FIRST PLACE WINNER IN THE 20 MINUTE CATEGORY FOR THE YOUR BEST RECIPES CONTEST. 

NEXT WEEK:   NO MEASURE PUTTANESCA