As pizza goes, its not something I crave. But, there are times something sounds good and I want to make it.
We get Cooking Light magazine and this month the cover had a white sauce vegetarian pizza with zucchini and pea pods. I love pea pods, but on my pizza I couldn’t see that I’d enjoy them, so we changed it up a bit.
Zucchini Chicken Pizza
2017-04-12 04:15:08
Serves 4
A super tasty twist on the regular pizza.
Prep Time
20 min
Nutrition Facts
Serving Size
383g
Servings
4
Amount Per Serving
Calories 922
Calories from Fat 516
% Daily Value *
Total Fat 59g
90%
Saturated Fat 35g
176%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 18g
Cholesterol 208mg
69%
Sodium 2705mg
113%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
6%
Sugars 5g
Protein 84g
Vitamin A
37%
Vitamin C
17%
Calcium
202%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Pizza Crust
- 2 chicken breasts (boneless - grilled or baked to taste)
- 1/2 lb. package of fresh mushrooms - sliced
- 1/2 can black olives - sliced
- 1 sm. zucchini - sliced thin
- Alfredo Sauce (we like Paul Newman's Alfredo sauce)
- 1 lb. shredded Mozzarella Cheese
- 1 lb. shredded Parmesan Cheese
Instructions
- Prepare your crust for the toppings. We used Pillsbury Pizza Crust and spread it in the pan and baked it for 6 mins.
- Add a thin layer of Alfredo sauce to your crust.
- Layer chicken, mushrooms, olives, zucchini (I wanted to add spinach, but we forgot it)
- Top with both cheeses.
- Bake for 12 minutes.
Romance Author PJ Fiala https://www.pjfiala.com/
Prepare the ingredients. The wine is important but not listed in the ingredients. 🍷
Spread the sauce onto your crust. 
Add ingredients to sauce.
Bake and enjoy your pizza.
