Chicken Artichoke Pizza Recipe

A bright and satisfying pizza topped with ricotta, shredded roasted chicken, artichoke hearts, mozzarella, and Parmesan.

Prep Time 10

Cook Time 13

Total Time 23

Servings 8 servings

olive oil for drizzling
1 pizza pizza dough enough for a 14-inch pizza
4 ounces ricotta cheese
2 cups chicken breasts roasted and shredded (about 2 breasts; about 2 cups shredded)
1 (14-ounce) can artichoke hearts drained and quartered
4 ounces mozzarella cheese sliced
4 ounces Parmesan cheese grated

Preheat the oven to 500°F (260°C). Lightly drizzle olive oil onto a rimmed baking sheet or pizza pan large enough for a 14-inch pizza.
Stretch or roll the pizza dough directly onto the oiled pan, shaping to about 14 inches. Drizzle a little more olive oil over the dough and spread it evenly.
Use a rubber spatula or the back of a spoon to spread the ricotta cheese over the dough, leaving a 1/2–1 inch border for the crust.
Evenly distribute the shredded roasted chicken over the ricotta, then arrange the drained, quartered artichoke hearts on top.
Top with sliced mozzarella and finish by sprinkling the grated Parmesan evenly over the pizza.
Bake in the preheated oven for 13 to 15 minutes, until the crust is golden brown and the cheeses are melted and bubbly.
Remove the pizza from the oven, let rest 1–2 minutes, slice, and serve.