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Artichoke Chicken Pizza

 Artichoke Chicken Pizza
Give this pizza a try, and you'll see how easily convenience foods can transform your kitchen into an aromatic pizzeria. Marinated artichoke hearts help gives that rich entree a flavorful twist, breaking up ordinary weeknight fare. And if time's tight, save a few minutes by using a package of cooked and cubed chicken.—Taste of Home Test Kitchen, Greendale, Wisconsin
6-8 ServingsPrep/Total Time: 25 min.


  • 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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Artichoke Chicken Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.