Chicken and Artichoke Pizza

“This originated from Pillsbury but has been adapted for my family's taste.”
READY IN:
43mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 283.49 g can prepared pizza crust (Pillsbury)
  • 118.29 ml caesar salad dressing
  • 88.74 ml grated parmesan cheese
  • 473.18 ml chopped cooked chicken
  • 184.27 g jar marinated artichoke hearts, drained and chopped
  • 354.88 ml shredded Fontina cheese
  • 2 plum tomatoes, seeded and chopped

Directions

  1. Grease lightly a 12-inch pizza pan.
  2. Roll dough out onto pan, starting at the center, press the dough (with your hands) out to the edge of the pan.
  3. Bake at 400 degrees for 6-8 minutes or until the crust begins to dry.
  4. In a bowl, add the salad dressing and Parmesan cheese; stir to combine.
  5. Take the partially baked pizza crust out of the oven.
  6. Spread the dressing mixture over the crust (We liked more dressing than the original recipe called for so I doubled the amounts. You don't have to use it all if it is too much for your liking.) Top with the chicken and artichokes.
  7. Sprinkle with fontina and top with the tomatoes.
  8. Season with salt and pepper if desired.
  9. Place back in the oven and bake 15-20 minutes or until the cheese is melted and crust it golden brown.
  10. Cut into wedges to serve.

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