Pizza with Chicken and Artichokes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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To reduce the sodium by 222 milligrams per serving, use frozen artichoke hearts instead of canned, and cook them according to the package directions before putting them on the pizza. Ingredients:
1 (10-ounce) italian cheese-flavored thin whole wheat pizza crust (such as boboli) |
1 1/4 cups roasted garlic pasta sauce (such as barilla) |
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped |
1 (6-ounce) package cooked chicken breast strips, coarsely chopped |
1 cup thinly sliced red bell pepper (1 medium) |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 450°.
2. Place pizza crust on a 12-inch pizza pan. Spread pasta sauce over crust to within 1 inch of edge; top with artichoke hearts, chicken, and bell pepper. Sprinkle with cheese. Bake at 450° for 15 minutes or until cheese melts.
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