Recipe Image

Roasted Pepper and Artichoke Pizza

  • 15 m
  • 35 m
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


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