Artichoke Chicken Pizza Recipes

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

Steps:

• On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned., Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat., Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.

Steps:

• Grease lightly a 12-inch pizza pan.
• Roll dough out onto pan, starting at the center, press the dough (with your hands) out to the edge of the pan.
• Bake at 400 degrees for 6-8 minutes or until the crust begins to dry.
• In a bowl, add the salad dressing and Parmesan cheese; stir to combine.
• Take the partially baked pizza crust out of the oven.
• Spread the dressing mixture over the crust (We liked more dressing than the original recipe called for so I doubled the amounts. You don't have to use it all if it is too much for your liking.) Top with the chicken and artichokes.
• Sprinkle with fontina and top with the tomatoes.
• Season with salt and pepper if desired.
• Place back in the oven and bake 15-20 minutes or until the cheese is melted and crust it golden brown.
• Cut into wedges to serve.

Steps:

• Heat oven to 450º.
• On cookie sheet, place pizza crust.
• In medium bowl, mix mayonnaise, parmesan, artichokes, and garlic, if using.
• Spread artichoke mixture over crust, leaving a 1 inch border.
• Top with 1 cup of the cheese, the chicken and onions.
• Top with remaining 1/2 cup cheese.
• Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.