Roasted Pepper and Artichoke Pizza

No leftover cooked chicken? Look for frozen chopped cooked chicken in your supermarket's freezer case.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 20

Rated : Not yet rated

ruthiejeann says:

Parm cheese is tastier and lower... whole wheat pizza dough!!! lower than a tortilla or flatbread........ more

Nutrition Facts Per Serving:

Servings: 8 servings
Calories203
Total Fat (g)9
Saturated Fat (g)3
Cholesterol (mg)27
Sodium (mg)410
Carbohydrate (g)20
Fiber (g)1
Protein (g)12
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Vegetables (d.e.).5
Medium-fat Meat (d.e.)1
Fat (d.e.)1

1	6- to 6-1/2-ounce packagepizza crust mix
1	teaspoondried oregano or basil, crushed
1/2	cuppizza sauce
1	cupcoarsely chopped or shredded cooked chicken (about 5 ounces)
1	6-ounce jarmarinated artichoke hearts, drained and coarsely chopped
1	cuproasted red and/or yellow sweet peppers, cut into strips
1/4	cupsliced green onions or chopped red onion
1/2	cupshredded part-skim mozzarella cheese (2 ounces)
4	ouncessemisoft goat cheese (chèvre), crumbled

1. Preheat oven to 425 degrees F. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir oregano into dry mix. With floured hands, pat dough into a 15x10-inch rectangle on prepared baking sheet, building up edges slightly (crust will be thin). Bake for 7 minutes.

2. Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers, and green onion. Top with mozzarella cheese and goat cheese.

3. Bake for 13 to 15 minutes more or until edges of crust are golden brown. Makes 8 servings.