To reduce the sodium by 222 milligrams per serving, use frozen artichoke hearts instead of canned, and cook them according to the package directions before putting them on the pizza.
6 servings (serving size: 1 wedge)
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1 (10-ounce) Italian cheese-flavored thin whole wheat pizza crust (such as Boboli)
1 1/4 cups roasted garlic pasta sauce (such as Barilla)
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (6-ounce) package cooked chicken breast strips, coarsely chopped
1 cup thinly sliced red bell pepper (1 medium)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Prep: 10 Minutes
Cook: 15 Minutes
Preheat oven to 450°.
. Place pizza crust on a 12-inch pizza pan. Spread pasta sauce over crust to within 1 inch of edge; top with artichoke hearts, chicken, and bell pepper. Sprinkle with cheese. Bake at 450° for 15 minutes or until cheese melts.
Fat 7.9 g
Satfat 2.6 g
Protein 18.5 g
Carbohydrate 35.9 g
Cholesterol 27 mg
Iron 1.6 mg
Sodium 947 mg
Caloriesfromfat 26 %
Fiber 6.3 g
Calcium 177 mg