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Roasted Pepper and Artichoke Pizza
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.”
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
1Preheat 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.
2Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers and green onion. Top with mozzarella cheese and goat cheese.
3Bake for 13 to 15 minutes more or until edges of crust are golden brown.