Chicken and Artichoke Pizza with Fresh Tomatoes

Chicken and Artichoke Pizza with Fresh Tomatoes

46

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

32 m servings 176 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

46
  1. 68 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

This was dry for me but it's not going to waste. I first made this with our home grown maters and then another later the same day using our neighbors yellow beefsteak tomatoes and it was a lot ...

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 i...

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...

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 artichoke...

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 ...

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!

This was very tasty. I stuck to the spirit of the recipe, but made a few alterations. 1) I added the exquisite pizza sauce also from Allrecipes.com, 2) I use tofu mozzarella 3) I used a whole wh...

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 tim...

The combo of artichoke/garlic/chicken was to die for! After cooking the chicken and garlic in the boiled artichoke juice, it was sooo tasty and succulent; but when I added it on top of the pizz...

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...