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Artichoke Chicken Pizza
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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. 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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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |