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

Nutrition Facts Per Serving:

Servings: 8 servings
Calories 203
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 package pizza crust mix
1	teaspoon dried oregano or basil, crushed
1/2	cup pizza sauce
1	cup coarsely chopped or shredded cooked chicken (about 5 ounces)
1	6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1	cup roasted red and/or yellow sweet peppers, cut into strips
1/4	cup sliced green onions or chopped red onion
1/2	cup shredded part-skim mozzarella cheese (2 ounces)
4	ounces semisoft 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.