Artichoke, Goat Cheese and Chicken Pizza

Name: Artichoke, Goat Cheese and Chicken Pizza
Yield: 4 servings
Ingredients: 1 Olive or vegetable oil cooking spray; 1 2 boneless, skinless chicken breasts (4 ounces each), thinly sliced; 1 1/4 teaspoon dried oregano; 1 4 ounces goat cheese; 1 1/2 cup nonfat ricotta; 1 1 whole-wheat pizza crust (12 inches); 1 1 cup rinsed and drained canned artichoke hearts, halved; 1 2 large plum tomatoes, diced; 1 2 tablespoons grated Parmesan; 1 1 tablespoon fresh oregano

From the kitchen of Carly

Whole-wheat crust topped with creamy goat cheese and ricotta, tender broiled chicken, tangy artichoke hearts, and fresh tomatoes. Finish with a golden Parmesan crust and bright oregano for a sophisticated pizza that feels light but completely satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Olive or vegetable oil cooking spray
12 boneless, skinless chicken breasts (4 ounces each), thinly sliced
11/4 teaspoon dried oregano
14 ounces goat cheese
11/2 cup nonfat ricotta
11 whole-wheat pizza crust (12 inches)
11 cup rinsed and drained canned artichoke hearts, halved
12 large plum tomatoes, diced
12 tablespoons grated Parmesan
11 tablespoon fresh oregano

Instructions

Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.