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Artichoke Chicken Pizza Recipe

Artichoke Chicken Pizza Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.