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Roasted Pepper and Artichoke Pizza
Roasted Pepper and Artichoke Pizza
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From: Diabetic Living Magazine
Artichoke hearts and goat cheese make this chicken pizza good for entertaining. It's meant to be a main dish but it could also be a party appetizer.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 6 to 6½-ounce package pizza crust mix
- 1 teaspoon dried oregano or basil, crushed
- ½ cup pizza sauce
- 1 cup coarsely chopped or shredded cooked chicken (about 5 ounces)
- 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1 cup roasted red and/or yellow sweet peppers, cut into strips
- ¼ cup sliced green onions or chopped red onion
- ½ cup shredded part-skim mozzarella cheese (2 ounces)
- 4 ounces semisoft goat cheese (chèvre), crumbled
Preparation
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Prep
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Ready In
- Preheat oven to 425°F. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir oregano into dry mix. With floured hands, pat dough into a 15x10-inch rectangle on prepared baking sheet, building up edges slightly (crust will be thin). Bake for 7 minutes.
- Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers and green onion. Top with mozzarella cheese and goat cheese.
- Bake for 13 to 15 minutes more or until edges of crust are golden brown.
- Serving size: 1 serving
- Per serving: 203 calories; 9 g fat(3 g sat); 1 g fiber; 20 g carbohydrates; 12 g protein; 27 mg cholesterol; 410 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 1 fat, 1 medium-fat protein, 1 starch, ½ vegetable
