2 boneless, skinless chicken breasts, cooked.
4 ounces goat cheese
1 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup rinsed and drained canned artichoke hearts, halved
2 large plum tomatoes, diced
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 at 425 degrees for about 15 minutes.
No comments:
Post a Comment