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Artichoke Chicken Pizza

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

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.

Printed from tasteofhome.com Jul 23, 2008

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Artichoke Chicken Pizza cont.

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.