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Prep 10min
Total40min
Ingredients7
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/4
cup reduced-fat mayonnaise
1/4
cup grated Parmesan cheese
1
can (14 oz) artichoke hearts, drained, coarsely chopped
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3
medium green onions, chopped (3 tablespoons)
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Steps
1
Heat oven to 400°F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edges of pan. Bake 10 to 12 minutes or until crust begins to brown.
2
In medium bowl, mix mayonnaise, Parmesan cheese and artichokes. Spread artichoke mixture over pizza crust, leaving 1-inch border. Top with 1 cup of the cheese, the chicken and onions. Top with remaining 1/2 cup cheese.
3
Bake an additional 12 to16 minutes or until cheese is melted and crust is golden brown.
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At your next party, cut this tasty pizza into tiny wedges and serve as an appetizer.
Add a southwestern kick by adding 2 tablespoons Old El Paso® chopped green chiles to the chicken mixture.
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