Rustic Chicken Pizza

Adapted from this (which I got in my email. I subscribe to about a billion different e-newsletters).

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/4 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
1 chicken breast, cooked and chopped into a small dice
2 cups baby spinach
1 jar (7.5 oz) marinated artichoke hearts, drained, coarsely chopped
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz)
3 plum (Roma) tomatoes, sliced
Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.
Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese and chicken.
Remove partially baked crust from oven. Spread dressing mixture over crust. Top with spinach and artichokes. Sprinkle with Asiago cheese. Top with tomatoes.
Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.
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