Chicken and Artichoke Pizza with Fresh Tomatoes Recipe -
Chicken and Artichoke Pizza with Fresh Tomatoes Recipe
  • READY IN 32 mins

Chicken and Artichoke Pizza with Fresh Tomatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    17 mins

    32 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Sep 14, 2009

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 tastier. The taste of the pizza itself wasn't what I expected. The basil needs help. Feta cheese perhaps.


68 Ratings

Jan 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.

Aug 02, 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!

Feb 05, 2007

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.

Jun 14, 2006

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!

Jun 01, 2004

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, 2) I use tofu mozzarella 3) I used a whole wheat pita bread instead of the crust. 4) Fresh basil is a must. I enjoyed this and it was very quick to make.

Jun 24, 2005

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!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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