Ingredients

4 oz goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup thinly sliced, skinless roasted chicken
1 cup drained and rinsed canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tablespoon grated Parmesan
1 tablespoon fresh oregano

Directions

ARTICHOKE GOAT CHEESE AND CHICKEN PIZZA:

Heat oven to 450°F. Mix goat cheese and ricotta in a bowl; spread over pizza crust, leaving a 1-inch border. Top with chicken, artichokes and tomatoes; sprinkle with Parmesan. Bake until Parmesan is golden, 8 to 10 minutes. Top with oregano and serve.