Artichoke Chicken Pizza Recipe

Artichoke Chicken Pizza Recipe


Pizza with Stuffed Crust

Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a... View this recipe »



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Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »

Artichoke Chicken Pizza

Quick Cooking

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 1 pound boneless skinless chicken breast, cubed
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, well drained
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and coarsely chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3/4 teaspoon dried oregano
  • 3/4 cup prepared Alfredo sauce
  • 3/4 cup shredded Monterey Jack cheese

Directions:

On a lightly floured surface, roll out pastry into a 15-in. x 10-in. x 1-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned.
    Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat.
    Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted. Yield: 6-8 servings.

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