Artichoke Chicken Pizza

Yields: 6 to 8 servings

Ingredients:
1 sheet frozen puff pastry, thawed
1 lb. boneless chicken breast, cubed
1 medium onion, thinly sliced
2 tbsp. olive oil
2 (14.5oz.) cans diced tomatoes, well drained
2 (6.5oz) jars marinated artichokes, drained and coarsely chopped
1 (2.25oz.) can sliced black olives
1 tsp. oregano
1 cup prepared Alfredo sauce
1 cup Monterey Jack cheese, shredded



Preparation Directions:
~ On a lightly floured surface, roll out pastry into a 15 x 10-inch rectangle. Transfer to an ungreased jelly roll pan. Prick pastry thoroughly with a fork. Bake at 400 degrees for 11 to 13 minutes or until lightly browned.
~ Meanwhile in a large skillet, sauté chicken and onion in hot oil until chicken juices run clear. Stir in tomatoes, artichokes, olives and oregano. Remove from heat.
~Spread Alfredo sauce over crust, with a slotted spoon, spoon chicken mixture over sauce; sprinkle with cheese. Bake for 5 minutes or until cheese is melted.

Category:

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Tags:

• Artichoke
• Chicken
• Pizza
• sue
• mallick
• crown
• point
• center
• cooking
• recipe

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