The first bite convinced me it was not at all ridiculous to offer a wine suggestion. Very savory, your kitchen will smell heavenly. Good way to use leftover chicken and the jar of artichoke hearts nobody will touch. My husband is going to be home late tonight. Too bad. There won't be any of this pizza left. Bravo!

SO YUMMY!!

yum! The flavors in this pizza are amazing! A nice change from the typical all meat pizza & sauce.

This really was amazing! I wasn't in the position to buy fresh crust - Boboli was the perfect substitute. I also marinated my chicken in vinegarette dressing - Brianna's (its what I had on hand). I chopped up the chicken once cooked and put it back into its juices for a few minutes. I doubled the artichokes and used fresh mozzerella (sliced) and a little fresh, shredded parmesean. I baked it according to the Boboli instructions and used a pizza stone! We will eat this alot!

This recipe tastes like it took much more preparation than was actually necessary. I cooked the chicken breast on the stove top with olive oil and freshly crushed garlic, which added even more flavor to the pizza. Overall great recipe and very versatile. It would taste great with shrimp and could easily be made vegetarian. I'll definitely be making this again.

great - used carmalized onions instead of artichokes - but other than that perfect!!!!!thanks so much

Good and easy to put together but it is SOOO salty. I used bottled pesto and would like to try this again with my own pesto sauce, which generally isn't so salty. I even washed the artichokes but that didn't help much. Overall a good recipe.

This is a good base recipe. I cooked the thinly sliced chicken in oil/butter mix with red pepper flakes and a little garlic powder. After the chicken is cooked I grate parm & asiago cheese on it and stir around so the cheese melts, the oil helps it stick. I used the pizza dough II found on this site. I rolled it out very thin and spread butter (not melted!) on the crust before spreading the pesto on the crust. Using a little butter adds so much flavor to the pesto and crust. I also used mozzerella cheese with more asiago and parm grated on top. Artichokes would have been a great addition but I didn't have them on hand.

I give it four because I changed the recipe. Instead of chicken, I used spicy Italian sausage, ground. Topped with black olives and mushrooms. It is GREAT. I give this 4 stars for inspiring me!

This was my first attempt at an exotic pizza of this sort and it turned out great.

I love pizza but this was over the top!!!

Used 1 lb chicken, 12 inch Boboli thin crust pie, Knorr's pesto sauce mix and it was INCREDIBLE. I am NOT a cheese person; normally I take the cheese OFF my pizza. I used the fontina cheese and it was AMAZING. Aside from the extra chicken, I didn't change a thing and it was SUPERB. Neighbors were talking about it for days. A+++++++

Really good.

This was really delicious. I used homemade pesto and homemade pizza crust. I couldn't find fontina so I used an Italian blend of shredded cheeses. This would also be good with mushrooms and onions or pine nuts added.

Mmmmmmmm, scrumptious! made a few minor changes, like adding mushrooms intead of artichokes, and also topped with onions, pimentos and green pepper. Will make again!

Excellent and easier to prepare than I thought. We used to buy chicken pesto pizza at a local restuarant before it closed down.. homemade was even better! I used shredded italian blend cheese.