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Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses
 
recipe image
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 4
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Ingredients:
12 inches pizza dough
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 -2 chicken breast, grilled & sliced
1 (14 ounce) can artichoke hearts, well-drained & quartered
1/3 cup sun-dried tomato, chopped
1/4 cup ricotta cheese
1/2 tablespoon red pepper flakes (optional)
1/4 cup basil pesto
Directions:
1. Preheat oven to 450.
2. Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
3. Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
4. Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
5. Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
By RecipeOfHealth.com