Chicken and Artichoke Pizza with Fresh Tomatoes

Chicken and Artichoke Pizza with Fresh Tomatoes

46 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    17 m
  • Ready In

    32 m
Recipe by  Tyson Foods

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (46)

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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!



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.



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!

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Amount Per Serving (6 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 5.8 g
  • 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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Gourmet Chicken Pizza


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