I mentioned yesterday a recipe that was a winner at our house. It was Chicken-Corn Pizza. I am not a huge pizza fan – can take it or leave it – but I LOVE chicken and I also am a new fan of goat cheese. (Don’t stop reading yet…) If you had told me even a few months ago, I would admit to liking..or even trying goat cheese..I would not believe it. But, it is true. There is a dish at Carrabba’s restaurant that a server talked me into trying – a chicken dish with roasted red peppers (YUM) and goat cheese on top. I thought, worse case I’ll scrape the cheese off the top. Oh No. It was heavenly. I had always assumed goat cheese was very sharp or pungent, tasted awful, and that I hated it – but I’d never tried it. It is none of those – it is delicious. So when I came across this recipe with chicken…and corn…and goat cheese – well, what’s not to love?!? But, the kicker is Hubbie loved it too!! It is a keeper at our house.
1 12-inch packaged prebaked pizza crust (oh yea, and you don’t have to make your own crust…just gets better and better!)
1 cup ricotta cheese
1 cup shredded Parmesan cheese
1/2 tsp. black pepper
1 10oz. pkg. frozen whole kernel corn in butter sauce
1 6oz. pkg. refrigerated cooked chicken breast strips
1/2 cup chopped sweet red pepper
2 tsp. tarragon
1 tsp. bottled minced garlic
1/2 cup crumbled goat cheese
1 can sliced olives – totally did not use these (yuck!)
1/4 cup chopped fresh parsley
1. Preheat oven 450 and line baking sheet with tin foil. In bowl, combine ricotta, Parmesan and black pepper. Spread on crust leaving space around edge. Bake 5 minutes.
2. Transfer corn and sauce from package to bowl and microwave on high for 3 minutes. Stir and cook one minute more. Stir in chicken, sweet pepper, tarragon and garlic. Remove pizza from oven and spoon corn mixture over ricotta mixture.
3. Top with goat cheese and bake five minutes more until lightly browned. Sprinkle with parsley before serving.