Cooking Light Garlic Chicken Pizza

We liked this pizza recipe. We made a home-made crust. I liked the combination of chicken, cheeses, garlic, shrooms and tomatoes. DH did not love the red wine vinegar/mustard combination. He just thought it was ok. This was a very easy to put together recipe and much healthier than a store bought pizza. Thanks!

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Tons of flavor and it was beautiful! This is a great alternative to "heavy" white pizzas. The feta really adds a great kick. I added too many diced fresh mushrooms and it got a little watery. I would certainly make this again.

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I loved it. I had some leftover roasted chicken and was looking to do something different instead of chicken soup or salad. This fit the bill perfectly. I made a few substitutions based on what I had on hand. Instead of the first three ingredients I used a vinaigrette that I made for a salad earlier that day Middle Eastern Lebanese Fattoush Bread Salad. Instead of Boboli crust I used a burrito size tortilla that I sprinkled with some pizza seasoning, and I also didn't have feta cheese so I just skipped that all together. Thank you.

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this was a great recipe. I have to watch what I eat and I love pizza. I will make this a lot

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Delicious! We really enjoyed this and DH has requested it as a repeat. Thanks!

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I really dig this easy pizza recipe. I am a big fan of Cooking Light. Have yet to try a recipe I do not love. Thanks!

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My husband and I absolutely love this pizza! I was a bit scared at first when I saw red wine vinegar as an ingredient, but all the flavors really come together when baked and make for an absolutely delicious and healthier-than-average pizza. For an added fiber kick, this pizza works really well with the Whole Wheat Boboli pizza crust rather than the white flour variety.

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Delicious! The only changes I made were to add fresh basil and garlic powder, as well as using a regular crust instead of a thin crust. Lastly I brushed red wine vinegar, olive oil, grated parmesan cheese, garlic salt and parsley onto the crust prior to cooking. Everything turned out beautifully, thanks for a great recipe.

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I have made this recipe several times, and always like it as an easy standby. Since I'm not a fan of Boboli, I use Mamma Mary's crusts instead. The combo of dijon & vinegar give the "sauce" a zip and bit of a tartness that is perfect.

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I popped into Zaar from work this afternoon in search of an idea for dinner. This was the first recipe posted today. I checked it out, had everything on hand and decided to give it a try. I am very glad that I did. I had a plain thin pizza crust on hand, but kept all other ingredients as stated. My chicken was grilled with a steak seasoning and the bit of omph was a great addition to the other flavors of this pizza. I loved the tanginess of the vinegar/mustard/garlic sauce. This was a unique pizza that would please almost anyone. I can't wait to make it again. Thanks for posting. :)

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