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Chicken and Artichoke Pizza
Ingredients
- 1 1/2 cup Sargento Shredded Part-Skim Mozzarella Cheese
- 1 lb Fresh Tomatoes on the Vine, thinly sliced
- Weis Quality Pizza Crust
- 1 Clove Fresh Garlic, minced
- 1 (6 oz.) can Weis Five Star Artichokes
- 3 (4 oz.) Tyson Boneless and Skinless Chicken Breasts
- 1/2 tsp Dried Basil Leaves
- 1 (9 oz.) package Fresh Express Premium Romaine
Instructions
- Preheat oven to 425°F.
- Cut chicken into 3/4 inch pieces.
- Drain artichoke hearts, reserving liquid and coarsely chop.
- Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat.
- Cook until most of liquid has evaporated, about 1 minute.
- Add chicken and minced garlic to skillet.
- Cook chicken 5 minutes or until done (internal temp 170°F).
- Stir in artichoke hearts and remove from heat.
- Place pizza crust on baking sheet; top evenly with tomato slices.
- Top with chicken mixture and cheese. Sprinkle with basil.
- Bake 12 to 17 minutes or until hot and cheese is melted.
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Serving Suggestion: Slice pizza into wedges and serve with a tossed romaine lettuce salad and your favorite light salad dressing.
