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.
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