Dinner Done Fast: Artichoke Chicken Pizza
Give this artichoke chicken 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. Ready for a remix of this recipe? Go a little “lighter” with a simple garlicky olive oil sauce. Then layer on lots of fresh spinach, the artichoke hearts, chicken, and cheese (try mozzarella, too!). And then for extra zest— sprinkle the entire pizza once its cooked with lots of Parmesan and pine nuts. Mmmm.— From Taste of Home.
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
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.