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Chicken and Corn Pizza

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

A ricotta and Parmesan cheese spread replaces the usual tomato-based sauce in this innovative recipe. Chicken, vegetables and herbs round out the toppings—and it’s ready in less than 30 minutes!

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  • 1 12-inch prebaked pizza crust
  • 1 cup ricotta cheese
  • 1 cup finely grated Parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 1 10-ounce package frozen whole-kernel corn in butter sauce
  • 1 6-ounce package refrigerated cooked chicken breast strips
  • 1/2 cup coarsely chopped red bell pepper
  • 1 tablespoon finely shredded lemon zest
  • 2 teaspoons dried tarragon
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled goat cheese
  • 1 2.25-ounce can sliced pitted ripe olives, drained
  • 1/4 cup chopped fresh parsley
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 450°F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Coat foil with cooking spray. Place pizza crust on foil; set aside.

Step 2

Combine ricotta, Parmesan and black pepper in a small bowl. Spread on crust, leaving 1/2-inch space around edge. Bake 5 minutes.

Step 3

Transfer corn and sauce from package to a microwave-safe bowl. Microwave on High for 3 minutes; stir. Microwave 1 minute more. Stir in chicken, bell pepper, lemon zest, tarragon and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.

Step 4

Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving.

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