8 | Preparation
minutes | Cook Time:
|1||(6 ounce) jar marinated artichoke hearts|
|3|| boneless skinless chicken breasts, cut into 3/4 inch pieces|
|2|| garlic cloves, minced|
|1|| prebaked pizza crust|
|2||tablespoons Italian salad dressing|
|1/2||(28 ounce) can Tuttorosso® Peeled Tomatoes With Basil, drained and sliced|
| Salt and black pepper to taste|
|1||tablespoon chopped fresh basil|
|1 1/2||cups shredded mozzarella cheese|
- Preheat oven to 425o F. Drain the artichokes and reserve the liquid. Coarsely chop artichokes. In a large skillet, bring artichoke liquid to a boil over medium-high heat. Cook until most of the liquid has evaporated.
- Add chicken and garlic to skillet; cook 3 to 5 minutes. Stir in artichokes; remove from heat. Place pizza crust on a baking sheet and brush with dressing. Top with TUTTOROSSO® PEELED TOMATOES with basil and chicken mixture.
- Season the pizza with salt, black pepper and basil. Top with cheese and bake for 12 to 17 minutes or until cheese is melted. Cut into wedges and serve.