Chicken and Artichoke Pizza

"This originated from Pillsbury but has been adapted for my family's taste."
 
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Ready In:
43mins
Ingredients:
7
Serves:
8
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ingredients

  • 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
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directions

  • Grease lightly a 12-inch pizza pan.
  • Roll dough out onto pan, starting at the center, press the dough (with your hands) out to the edge of the pan.
  • Bake at 400 degrees for 6-8 minutes or until the crust begins to dry.
  • In a bowl, add the salad dressing and Parmesan cheese; stir to combine.
  • Take the partially baked pizza crust out of the oven.
  • 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.
  • Sprinkle with fontina and top with the tomatoes.
  • Season with salt and pepper if desired.
  • Place back in the oven and bake 15-20 minutes or until the cheese is melted and crust it golden brown.
  • Cut into wedges to serve.

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Reviews

  1. this was good. only had gouda cheese and feta cheese with boboli thin crust. not bad
     
  2. This was really good, and a nice twist on traditional pizza. I made exactly as directed other than I also added some carmelized red onion. I will make this one again for sure.
     
  3. Oh, my goodness.....this was wonderful. Enjoyed it with a nice glass of white wine. Absolutely one of my favorite pizzas. Will make this again and again.
     
  4. I had a pizza party at my house. The usual and then this pizza. It was a hit. Different and good.
     
  5. Great! Although I did make a few changes. This was better than any c & a pizza I have ever had even in California. Next time I'll throw in some spinach also.
     
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