Pizza

I love pizza, but have found lately that I'm so tired of pepperoni and all the other blah toppings. So, next time you're in the mood for a great speciality pizza give this one a try...

Chicken and Artichoke Pizze

1 prepared pizza crust (Walmart deli has some that are yummy)
3 medium size boneless, skinless chicken breast
2/3 cup basil pesto
1 can artichoke hearts, drained
1 jar sundried tomatoes, drained and chopped
1/2 cup pine nuts, toasted
1 cup shredded mozzerella cheese
1/4 cup grated parmesan cheese

Preheat oven to 400. Season chicken breast with salt and pepper and cook through on a griddle, stainless skillet, or cast iron skillet. Allow to cool slightly after cooking. While Once chicken is cooled, cut into strips and set aside. Take a small non-stick skillet and toast pine nuts until fragrant...set aside.

To assemble pizza:
Spread pesto over the crust, leaving a 1" rim around the edge. Layer with chicken, chopped artichokes, sundried tomatoes, and toasted pine nuts. Spread cheeses over the pie and bake at 400 until cheese is melted and bubbly.

This really is a great alternative to your plain jane pizza...so enjoy!!

Tip for Julie: Invest in a good cast iron or stainless steele skillet. When cooking meats these type skillets help create a nice crust on the meat. The key to keep food from sticking is high heat and minimal contact with the meat. Don't put the chicken in the skillet and then try to play with it and move it around, it will stick and tear the meat. Once the meat has made contact with the skillet, let it sit. The meat will detach from the bottom when it's ready to be flipped.

I don't like to use a non-stick skillet for searing or when I'm trying to develop rich flavors. So, unless your fixing pancakes or scrambles eggs put those non-stick skillets away!