Two of my favorite things on a pizza, goat cheese and artichokes, hell yeah! Like most of my recipes, this one is a variation of another. I got this recipe out of Self Magazine, because it’s relatively healthy. Of course, that changed when I got through with it.
*Take the goat cheese out of the fridge and put in a bowl before you begin. It’s easier to mix with the ricotta when it’s soft.
*This pizza is full of stuff! Toppings are going to fall off of it when you cut it, but that’s okay. It’s more of a fork and knife type of pizza anyway.
* You can use marinated artichokes or plain artichokes in a can. The marinated gives a little extra flavor. Either way, drain them and put them on a paper towel to blot, getting out excess moisture
* If you do not have an air-bake pizza pan, buy one, NOW! I don’t now how I ever lived without one. http://www.amazon.com/Cuisinart-Classic-Nonstick-Bakeware-14-Inch/dp/B0000D8CAO
1 store-bought pre-made pizza crust, regular or whole wheat
2 chicken breasts
Chef Paul Seasoning Magic Poultry Seasoning – optional
1 12-14oz can artichoke hearts, drained and chopped
2 Roma tomatoes diced
4 oz goat cheese
1 cup ricotta cheese
1/4-1/2 cup shredded parmesan cheese for topping (depends on your taste, I LOVE parmesan, so I use a lot)
Olive oil for cooking chicken and spreading on pizza crust
Pre-Heat oven to 350. Heat a little oil over medium high heat in a pan. Lightly season chicken breasts on both sides with Chef Paul Seasoning Magic Poultry Seasoning. If not using, just do salt and pepper. Sear both sides of the chicken (for a nice golden brown color), then bake until cooked through. You can slice the chicken in thin strips, or wait for it to cool, then pull it apart in pieces. I love the “pulled” effect. After the chicken is cooked, bump the oven temp up to 450. Coat top of pizza crust with olive oil. Mix together goat cheese and ricotta in a bowl then spread evenly over pizza crust. Spread artichokes, tomatoes, and chicken evenly over cheese mixture. Top with parmesan cheese and sprinkle with oregano. Put on your airbake pan and cook for 11 minutes. The parmesan will start to be golden brown. Serve. Delicious!