1 pound skinless, boneless chicken breast
1 cup feta cheese, crumbled
1 bottle of Newman's Own® Olive Oil and Vinegar Dressing or Family Recipe Italian
1 can artichoke hearts
1 cup mozzarella cheese
1 ready-to-bake pizza crust
- Cut the chicken into bite-size pieces and place in a non-reactive container with half a bottle of salad dressing. Marinate in the refrigerator for 4 hours.
- Preheat the oven to 400°F. Brush a large baking sheet with 2 tablespoons of salad dressing. Put the pizza crust on the baking sheet. Brush the top of the pizza crust with 2 tablespoons of dressing.
- Drain the chicken. In a hot skillet, sauté the chicken for approximately 5 minutes or until all the liquid has evaporated.
- Sprinkle the feta over the pizza crust. Drain the artichoke hearts and squeeze out any excess moisture. Tear the artichoke into bite-size pieces. Place the chicken and artichokes hearts over the feta, covering the entire pizza. Sprinkle the mozzarella over all.
- Bake the pizza for 15 to 18 minutes until done. Remove, let stand for 2 minutes, and cut into 8 wedges.
