Chicken & Artichoke Pizza
3 pre-marinated tomato-basil chicken breasts, grilled (from Roberts')
1 6-oz jar artichoke hearts, undrained
1 large clove of garlic, minced
1/2 medium red onion, sliced
1 pre-baked or homemade whole-wheat pizza crust
4 roma tomatoes, sliced
1/2 tsp dried basil
1 1/2 cups shredded mozzerella, part skim
Preheat oven to 475 degrees. If you have a pizza stone, put it in the oven to heat up. If you don't, you should invest in one. Cut chicken in 3/4 inch pieces. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
Place artichoke liquid in a non-stick skillet and bring to a boil over medium high heat. Cook until most of the liquid has evaporated, about 1 minute. Add chicken, garlic, and onions to skillet. Cook 3-5 minutes, stir in artichokes hearts. Remove from heat.
Place pizza crust on baking-sheet. Top evenly with tomato slices. Top with chciken mixture, sprinkle on basil, and top with cheese. Bake 12-17 minutes until crust is golden brown and cheese is bubbly and starting to brown. Slice, serve up, and enjoy!
Tip: If you don't mind it not being quite as light, add bacon to the toppings.