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Artichoke, Goat Cheese & Chicken Pizza

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Recipe

This is an excellent pizza, and I added some minced garlic too, because my husband and I we both love garlic, and flavour was still so great!

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 x olive oil
cooking spray
* Camera
2 each chicken breast halves, boneless, skinless
4 ounces each, thinly sliced
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¼ teaspoon oregano
dried
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4 ounces goat (chevre) cheese
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½ cup ricotta cheese
nonfat
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1 each pizza shell
whole wheat, 12 inches
* Camera
1 cup artichoke hearts
rinsed and drained canned, halved
* Camera
1 large italian plum (roma) tomatoes
diced
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2 tablespoon Parmesan cheese
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1 tablespoon oregano
fresh
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Ingredients

Amount Measure Ingredient Features
1 x olive oil
cooking spray
* Camera
2 each chicken breast halves, boneless, skinless
4 ounces each, thinly sliced
Camera
1.3 ml oregano
dried
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115.6 ml/g goat (chevre) cheese
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118 ml ricotta cheese
nonfat
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1 each pizza shell
whole wheat, 12 inches
* Camera
237 ml artichoke hearts
rinsed and drained canned, halved
* Camera
1 large italian plum (roma) tomatoes
diced
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3E+1 ml Parmesan cheese
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15 ml oregano
fresh
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Directions

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 450°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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 19348% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 189mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 43g
Vitamin A 16% Vitamin C 10%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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