Growing up, my mom, sister, and I would make veggie chicken pizzas every week. We figured they were a healthier pizza option because they usually featured veggies like spinach and broccoli — whatever good-looking green stuff we had in the fridge.
And, we wouldn’t make just one pizza. We’d usually make about four so we could freeze a few for those busy nights filled with after-school activities and such. Or, just to have on hand for those nights when my mom didn’t feel like cooking. It was great because she’d just pull out a frozen chicken pizza, and wouldn’t feel guilty about feeding us some sort of processed fast food.
The other night, as I was making this artichoke chicken pizza, smearing on the ricotta cheese, I couldn’t help to reminisce about those pizza-making nights from my youth.
Doesn’t this pizza look so colorfully tasty? And, when it’s done, it will have the hue of golden brown goodness.
Experiment with the toppings and let me know what you think!
Note: To roast garlic for the recipe below, check out my How to Roast Garlic post on Parade Magazine!
- 2 pre-made pizza crusts
- 2-3 chicken breasts
- 1 jar sun-dried tomatoes
- 2 ½ cups spinach
- 2 cups ricotta cheese (add more if you like)
- 1 bulb roasted garlic
- 1 can artichoke hearts
- 1 cup shredded mozzarella
- Salt and pepper to taste
- Cook the chicken on medium to high heat in a pan with olive oil. Sprinkle with salt and pepper.
- When done, cut into small pieces and allow to cool slightly.
- Pre-heat oven to 400 degrees.
- Spread ricotta cheese on the bottom of each pre-made pizza crust.
- Top with spinach, chicken, sun-dried tomatoes and roasted garlic.
- Chop up artichoke hearts and place onto the pizza.
- Sprinkle with mozzarella cheese on top.
- Bake in the oven for 12 to 15 minutes until golden brown.
Photos: Nisa Burns Cochran
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