LibreRecipes

Artichoke, Goat Cheese and Chicken Pizza

Rating

Using goat cheese and nonfat ricotta skims fat, not flavor.

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 whole-wheat pizza crust (12 inches)

1 cup rinsed and drained canned artichoke hearts, halved

2 large plum tomatoes, diced

2 tablespoons grated Parmesan

1 tablespoon fresh oregano

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.