Chicken and Artichoke Pizza with Fresh Tomatoes

Chicken and Artichoke Pizza with Fresh Tomatoes

46
Tyson Foods 0

"Make a delicious gourmet pizza at home in less time than it takes for delivery."

Ingredients 32 m {{adjustedServings}} servings 176 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
  2. 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 garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
  3. Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.
  4. SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.
Tips & Tricks
Low-Cal Hawaiian Chicken Kabob Dinner

This 600-calorie meal is full of tropical and Asian-infused delights.

Penne with Chicken and Asparagus

This light and tasty pasta is ready in about 30 minutes.

Footnotes

  • SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.
  • TIP
  • 4 Tyson Boneless, Skinless Chicken Thigh Cutlets can be substituted for the boneless, skinless breasts.
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Reviews 46

  1. 68 Ratings

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DeusaCozinheira
10/23/2008

I figured out a good solution to the sauce dilemma other reviewers were having. It's supposed to be a white pizza, so I made a very simple white sauce ( Combine 1 cup milk and 1 T. cornstarch in a small saucepan over medium heat. Stir in 2 T. butter, 1/4 tsp. salt, and 1/8 tsp. ground black pepper.) I spread this directly onto the crust then piled on the rest of the ingredients on as directed. I added some thawed and well-drained frozen chopped spinach. I also doubled the garlic and basil. Last modification- used a whole wheat thin crust. Delicious!

KATIECOWAN
1/25/2004

This recipe was excellent. I did change it around a little though. I did not use roma tomatoes. I used pizza sauce, then I put on the chicken and artichokes, then cheese. Last, I sliced some small vine-ripened tomatoes and put them on top, then I sprinkled with basil. I love fresh tomatoes on pizza, but I like mine with sauce also. This was a big hit at my family lunch on Sunday.

SARAHINTHEKITCHEN
8/2/2004

Great recipe! I had leftover artichokes, and this was a delicious way to use them. I ended up making two pizzas out of it (the chicken is really way too much for one) by doubling the artichokes and increasing the mozzarella to 16oz and using 2 cups of drained chopped tomatoes. I also added a box of chopped, frozen spinach thawed and drained and a 4 oz container of feta cheese. It was put together like this: homemade crust brushed with melted butter and minced garlic was pre-baked, then spinach added, then tomatoes and basil, then chicken and artichokes, then feta cheese and mozzarella. Better than a gourmet restaurant!