Artichoke, Goat Cheese and Chicken PizzaAnn Stratton
Using goat cheese and nonfat ricotta skims fat, not flavor.
Recipe information
Yield
Makes 4 servings
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 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
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 450Ā°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.
Nutrition Per Serving
Nutritional analysis per serving: 384 calories
11.4 g fat (6.8 g saturated)
41.2 g carbs
7.7 g fiber
32.7 g protein
#### Nutritional analysis provided by Self
