Chicken provides an appealing change of pace, and it pairs nicely with the tomatoes and artichokes.
Recipe Overview:
| Servings: | 8 |
| Preparation Time: | 20 minutes |
| Cook Time: | 17 minutes |
Ingredients
| 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 |
Directions:
- 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.
Nutritional facts per serving:
|
Calories 290 Fat 8g Cholesterol 40mg Sodium 1350mg Carbohydrate 32g |
Fiber 2g Protein 22g Vitamin A 10% Vitamin C 10% Calcium 30% Iron 15% |