Taste of Home
Artichoke Chicken Pizza
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6-8 servings.
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
Ingredients
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1 sheet frozen puff pastry, thawed
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1 pound boneless skinless chicken breast, cubed
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1 medium onion, halved and thinly sliced
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2 tablespoons olive oil
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2 cans (14-1/2 ounces each) diced tomatoes, well drained
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2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and coarsely chopped
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3/4 teaspoon dried oregano
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3/4 cup prepared Alfredo sauce
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3/4 cup shredded Monterey Jack cheese
Directions
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1.
On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned.
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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.
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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.
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