Artichoke Pesto Chicken Pizza


  • 1 medium red onion
  • 1 tbsp. olive oil
  • 2 - 12 inch pre-made pizza crusts
  • 1/4 cup prepared pesto sauce
  • 2 - 6 oz cans artichoke hearts
  • 12.5 oz. can chicken breast
  • 2 - 2.5 oz. can black olive slices
  • 1/4 cup feta cheese


  1. Preheat oven to 425. While the oven is preheating, peel and thinly slice 1 medium, red onion.
  2. Heat 1 tbsp. olive oil over medium heat in a skillet. Once the oil is heated, cook the onions until they are tender, and set aside.
  3. Remove 2- 12 inch pre-made pizza crusts from their packaging and place on baking sheets.
  4. On each crust, spread ¼ cup of prepared pesto sauce. Leave the outer ¼ inch of the crust free.
  5. Drain and quarter 2- 6 oz. cans of artichoke hearts, and evenly distribute the hearts between the 2 crusts. Repeat this process with 1- 12.5 oz. can of chicken breast that has been drained and flaked.
  6. Drain 2- 2.5 oz. cans of black olive slices. Top each pizza with the slices.
  7. Sprinkle 1/4 cup of feta cheese on each pizza and place the pizzas in the oven. Bake for 8-10 minutes or until the crusts are golden brown.
  8. Slice each pizza into 4 even pieces. 9) Serve each plate with 1 slice of pizza and a large piece of your favorite fresh fruit.


Freeze the leftovers in single servings for a quick grab and go lunch entrée.

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