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Broccoli Rabe & Chicken White Pizza

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Servings: 5
  • Course: Main Dish

The bold flavors of garlic, crushed red pepper and lemon make up for the fact that this white chicken pizza recipe has less sodium than a typical pizza. Not a fan of bitter greens? Opt for broccolini or broccoli instead. To save time, look for prepared whole-wheat pizza dough at your supermarket.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Cookie Baking Sheets are pre-cut to fit most pans and help keep clean up easy!

Ingredients

  • 1 pound whole-wheat pizza dough
  • 12 ounces boneless, skinless chicken breast, trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ cup thinly sliced garlic
  • 6 cups chopped broccoli rabe or 4 cups chopped broccolini or broccoli
  • Zest of 1 lemon
  • ½ teaspoon crushed red pepper, plus more to taste
  • ¼ teaspoon salt
  • ½ cup part-skim ricotta
  • 1 tablespoon lemon juice
  • Reynolds KITCHENS® Cookie Baking Sheets

Directions

Step 1

Position a rack in lowest position of oven; preheat to 425°F. Line a large rimmed baking sheet with a Reynolds KITCHENS® Cookie Baking Sheet.

Step 2

Roll out dough on a lightly floured surface to about the size of the baking sheet; transfer to the prepared baking sheet. Bake until puffed and crisped on the bottom, 8 to 10 minutes.

Step 3

Meanwhile, cut chicken in half lengthwise and then crosswise into thin strips. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just starting to brown, 30 seconds to 1 minute. Add the chicken, broccoli rabe (or broccolini or broccoli), lemon zest, crushed red pepper and salt; cook, stirring, until the chicken is just cooked through, 4 to 5 minutes. Remove from heat.

Step 4

When the crust is done, remove from the oven, flip it over and brush with the remaining 1 tablespoon oil. Using a slotted spoon (to help drain any excess liquid), transfer the chicken mixture to the crust and spread evenly. Combine ricotta and lemon juice and dollop all over the pizza.

Step 5

Return the pizza to the oven and bake until the crust is crispy on the bottom, 6 to 8 minutes more.

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