4-1/2 stars actually. I also made a butter/garlic sauce as a base and used mozzerela and parmesan cheese. Great alternative to regular pizza. Kids weren't crazy about the artichokes, but that's a no-brainer. Thanks for sharing!

Loved it! We tried with sauce, but next time we'll try part without sauce. The sauce seemed to mask part of the artichoke flavor we think...our own fault- not part of the recipe.

This was REALLY good. If you like artichokes you will love this. I used about 1/2 to 3/4 cup pizza sauce (as suggested by other reviewers) then added 3 sliced tomatoes, layered cheese (1& 1/2 cup fat free) chicken mix & sprinkled it with fresh basil. Then topped with about 1/2 more cheese. I used a Boboli whole wheat crust.I also used some left over turkey tenderloin from the night before.YUMMO!

Loved this recipe! I tried it with my own homemade pizza dough and it was great. Definitely use fresh basil to kick the flavor up.

This is a great recipe that I and my husband love. It's a great blend of flavors that is relatively easy to make.

This is a great recipe by itself but with a little EVOO on the side it is delish.

I enjoyed this pizza. I had already grilled chicken cutlets, so I cut them up and cooked them in the artichoke reserve liquid. I used whole wheat dough and put some tomato sauce down first, then the chicken/artichoke mixture, along with cut up grape tomatoes and black olives. It was good, my husband enjoyed it and will def. make agagin.

This was good, but lacked the flavor I expected. I doubt I will make it again.

Eh... I guess I just don't like marinated artichoke hearts, the sour vinegary taste just didn't work at all. I marinated the tomatoes in a garlic/olive oil/sprinkle of kosher salt infusion for a few minutes before putting them on the pizza. Since there wan't any sauce, which I thought it needed, I used the olive oil/garlic I'd marinated the tomatoes in. I only used 2 chicken breasts as it seemed enough although 1 large one would have worked for me. I used pizza dough III from here, very pleased with the crust for this. I used fresh torn basil leaves on top too instead of the dried. I had to scrape the topping off mine to be able to eat it. The next time, I would advise using the plain artichokes.

Super delish! My hubby is a picky eater and he was skeptical when he was watching me make this, but he was so pleasantly surprised when he took his first bite... We made only 2 adjustments: 1) added tomato sauce before we placed the fresh tomatoes on pizza crust and 2) cut back on the garlic just a little. We both agree that this dish will be a regular in our home ;)

I did everything this recipe told me to do. The only things I added were pizza sauce and olives. This came out amazing.

This was delicious. My only recommendation is to put the cheese on the bottom and the tomatoes, chicken, and artichokes on top of that. I found that the tomatoes made it a little runny and so the cheese and everything slid off then. It did have excellent flavor and I will definitly make again.

I really did not care for this recipe. I thought that it needed some kind of sauce, like a white sauce or pesto. I also found the marinated artichokes to have a strange flavor that didn't complement the rest of the flavors.

I didn't have marinated artichoke hearts, just regular canned, so I used those instead. I sauted my chicken with some Sweet Chili Sauce, and spead some of the sauce over my pizza dough as a sauce too. I made my own crust (Valentinos Crust, from this web site. Great crust recipe!). I also added some crushed pineapple, and feta cheese. Very yummy! :)

This was wonderful! One slice was filling enough for a whole meal. I used a light pesto base, and was able to use homegrown tomatoes, which made for excellent flavor. Fresh basil is a must!

I prepared it just as the recipe suggest, and my husband LOVED it. However, I would have liked it to have some sort of pesto or white sauce to add flavor. I will try to jazz it up a bit next time, if I can figure out an easy way to make non-tomato sauce!

This makes a great foundation for making an excellent white pizza, but is nicest (in my opinion) because it can easily be altered to one's own taste. I used pesto as a base (with lots of minced garlic), added cheese and drained artichokes and chicken (on my half). My boyfriend preferred to do without chicken on his half and added chopped onions instead, and loved it (neither of us care for tomatoes so we did without). This competes with the white pizza with artichokes we've ordered at a nearby pizza place, and is even nicer and more convenient when we make it ourselves. I may have changed the recipe a bit, but I'm glad for the inspiration. I will make this pizza again, many times.