Quick Artichoke Parmesan And Chicken Pizza Food

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

PARMESAN CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

CHICKEN AND ARTICHOKE PIZZA

Steps:

• 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.

CHEESY CHICKEN AND ARTICHOKE PIZZA

Steps:

• Heat oven to 450º.
• On cookie sheet, place pizza crust.
• In medium bowl, mix mayonnaise, parmesan, artichokes, and garlic, if using.
• Spread artichoke mixture over crust, leaving a 1 inch border.
• Top with 1 cup of the cheese, the chicken and onions.
• Top with remaining 1/2 cup cheese.
• Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

QUICK ARTICHOKE, PARMESAN AND CHICKEN PIZZA

Steps:

• Brush thin pizza crust lightly with olive oil. Spread Stonemill Kitchens Artichoke & Parmesan dip evenly over crust. Cube chicken breasts and sprinkle evenly over dip. Chop marinated artichoke hearts and spread over chicken. Sprinkle shredded cheeses evenly on top and bake at 350 for 12 to 15 minutes or until cheese is bubbly and golden brown. Per slice: 479 cal.; 28 g pro.; 40 g carb.; 23 g fat (10 sat., 2 monounsat., 0 polyunsat., 11 other); 54 mg chol.; 1,279 mg sod.; 2 g fiber; 43 percent calories from fat. Read more here: http://www.sacbee.com/2012/10/10/4895597/the-mailbox-teri-watson.html#storylink=misearch#storylink=cpy

PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS

Steps:

• Mix the artichokes, Parmesan, and thyme in a small bowl.
• Cut a 2-inch pocket in the thickest part of each chicken breast.
• Stuff a quarter of the artichoke mixture into each pocket.
• Rub the breasts with EVOO and and season with salt and pepper.
• Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.

CHICKEN PARMESAN PIZZA

Steps:

• Preheat the oven to between 400°F to 500°F, depending on the pizza crust recipe you're using. (If using my pizza dough recipe, heat the pizza stone in the 500°F oven and allow to preheat for 30 minutes.).
• Shape the dough to a large round (about 12 to 13 inches) on top of parchment paper or a pizza peel dusted with cornmeal, or in a pizza pan if using another dough recipe. Brush the middle and edges with olive oil and sprinkle with garlic salt (optional). Spread a layer of marinara on top, then sprinkle with the chicken, mozzarella, and parmesan. Carefully transfer the pizza to the oven (on the hot stone if using my dough recipe) and bake for 12 to 15 minutes, or until the crust is golden and cheese is melted.
• Remove from the oven and let stand for 5 minutes before cutting and serving. Sprinkle with basil for garnish.