1 tablespoon and 1 teaspoon butter, divided 1/2 medium red pepper, thinly sliced 1 large leek, cut into 1-inch strips 1 boneless, skinless chicken breast half, cut into small cubes 1/4 cup refrigerated pesto 3 canned artichoke hearts, coarsely chopped 4 ounces (1 cup) Fontina cheese, shredded 2 ounces (1/2 cup) Mozzarella cheese, shredded 1/2 teaspoon dried oregano
Preheat oven to 425°. Unroll refrigerated pizza dough into rectangle or square shape. Create a heart shape template out of paper towel. Place template on dough and cut around heart shape using scissors. Place dough on cookie sheet greased and follow manufacturer's instructions for pre-baking pizza crust. Set crust aside. Saute red pepper and leeks in butter until almost tender. Remove from skillet. Add chicken to skillet and cook until chicken is lightly browned. Spread pesto over pre-baked pizza crust. Top with sauteed leeks, red peppers and chicken. Add artichoke hearts. Top with cheeses and bake at 425° for 7 to 10 minutes. Sprinkle with oregano.
Kathy Hall, a registered dietician with the Midwest Dairy Council - www.midwestdairy.com
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