Turn always-popular artichoke dip into a pizza with the addition of rotisserie chicken.
package (10 oz) prebaked thin Italian pizza crust (12 inch)
cup reduced-fat mayonnaise
cup grated Parmesan cheese
can (14 oz) artichoke hearts, drained, coarsely chopped
cups shredded Monterey Jack cheese (6 oz)
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
medium green onions, chopped (3 tablespoons)
Heat oven to 450°F. On cookie sheet, place pizza crust. In medium bowl, mix mayonnaise, Parmesan cheese and artichokes.
Spread artichoke mixture over pizza crust, leaving 1-inch border. Top with 1 cup of the cheese, the chicken and onions. Top with remaining 1/2 cup cheese.
Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated. Cut into 8 wedges.
At your next party, cut this tasty pizza into tiny wedges and serve as an appetizer.
Add a southwestern kick by adding 2 tablespoons Old El Paso® chopped green chiles to the chicken mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.