1 jar jar artichoke hearts, 6-oz. marinated and undrained
1 clove garlic, minced
1 prebaked pizza crust, 10-12 inches
4 Roma tomatoes, thinly sliced
1/2 teaspoon dried basil leaves
1-1/2 mozzarella cheese, shredded
Preheat oven to 425°F.
Cut Grilled & Ready chicken into 3/4-inch pieces. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until heated through. Stir in artichoke hearts. Remove from heat.
Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.
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