Artichoke, Goat Cheese and Chicken Pizza: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=10-15 min |Source=[http://www.epicurious.com/recipes/food/views/Artichoke-Goat-Cheese-and-Chicken-Pizza-237571 Epicurious.com] |Yiel..." |
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|Source=[http://www.epicurious.com/recipes/food/views/Artichoke-Goat-Cheese-and-Chicken-Pizza-237571 Epicurious.com] | |Source=[http://www.epicurious.com/recipes/food/views/Artichoke-Goat-Cheese-and-Chicken-Pizza-237571 Epicurious.com] | ||
|Yield=4 servings | |Yield=4 servings | ||
|Rating={{ | |Rating={{Good}} | ||
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=== Ingredients === | === Ingredients === | ||
* Olive or vegetable oil cooking spray | * Olive or vegetable oil cooking spray | ||
Revision as of 02:27, 15 April 2017
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-15 min |
| Source | Epicurious.com |
| Yield / serves | 4 servings |
| Rating | Good |
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 12" pizza crust
- 1 cup rinsed and drained canned artichoke hearts, halved
- 2 large plum tomatoes, diced
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh oregano
Preparation
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.
