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.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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