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Artichoke, Goat Cheese and Chicken Pizza

By Marge Perry

4.3

(15)

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Artichoke, Goat Cheese and Chicken PizzaAnn Stratton

Using goat cheese and nonfat ricotta skims fat, not flavor.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Olive or vegetable oil cooking spray
2 boneless, skinless chicken breasts (4 ounces each), thinly sliced
1/4 teaspoon dried oregano
4 ounces goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup rinsed and drained canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoons grated Parmesan
1 tablespoon fresh oregano

Preparation

  1. Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.

Nutrition Per Serving

Nutritional analysis per serving: 384 calories
11.4 g fat (6.8 g saturated)
41.2 g carbs
7.7 g fiber
32.7 g protein
#### Nutritional analysis provided by Self
TagsPizzaChicken BreastChickenPoultryGoat CheeseCheeseDairyRicottaArtichokeVegetablePlum TomatoTomatoMainStarterLunchDinnerNut FreeEasyQuickWeeknight MealsBroilOven BakeSpringSelf
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