Ingredients
- 12 Ounces Pizza Dough, Whole Grain or Regular
- 3/4 Pound Chicken Breast Chopped in small bite size pieces
- 1 Tsp. Mrs Dash Italian Herb Blend
- 1 Tblsp. Olive Oil Plus more for drizzling
- 1 Can Artichoke Hearts Sliced lengthwise
- 1 Cup Frozen Chopped Spinach Thawed and squeezed dry
- 4 Cloves Garlic Finely chopped
- 4 Ounces Light Cream cheese At room temperature
- 1-2 Tblsp. Fat Free half & Half
- 1/2 Tsp. McCormick Italian Herb Grinder
- 4 Ounces Shredded Italian Cheese Blend
- Fresh Ground Black Pepper
- Red Pepper Flakes Optional
Servings:
Instructions
- Toss the chicken bits with the Mrs Dash blend. Place in a zip top bag and allow to marinate in the refrigerator over night.
- When you are ready to prepare the pizza, remove the chicken from the frig. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken, spreading it out in a single layer. Cook until it is golden brown and cooked through. This should take about 10 minutes.
- Remove the chicken from the pan, leaving the drippings. Add the garlic and cook for a minute or so until it begins to become fragrant.
- Add the artichokes and spinach to the pan and continue to cook for 4 – 5 minutes. When everything looks blissful, remove the mixture from the pan.
- Stir the cream cheese and half & hlaf together in a small bowl. Add the Italian Herb grinder blend and stir to combine.
- Open the pizza dough and allow it to rest for 10 minutes or so. Cut in 4 pieces and stretch slightly to an even thickness on a mat that has been lightly coated with cooking spray. Spray both sides of the dough lightly as well.
- On the upper rack of a hot grill lay the dough pieces leaving room between each. Cook 3 minutes until lightly browned and marked. Turn and grill 2 minutes more. Remove from grill and lay on large baking sheet, browner side up.
- Divide the cream cheese mixture among the four dough pieces. Spread evenly almost to the edges.
- Top each pizza with the Spinach/Artichoke mixture and sprinkle the chicken on top. Add the cheese blend to the pizzas along with drizzle of olive oil.
- Place the pizzas back on the grill (top rack if you have one). Put the lid down and cook for 3 minutes. Check the pizzas and move them around to help them cook evenly.
- Continue to cook, moving around as needed. the cheese should be melted and the bottom crust deeply marked but not burned.
- Remove from the grill and allow to rest for 5 minutes. Sprinkle with freshly ground pepper and a dusting of red pepper flakes if you dare and serve.
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