This is another Cooking Light recipe; it has a great combination of flavors! This is a great example of using a recipe as a starting point because I changed this one a lot from the original recipe so I’ll give you the recipe as printed in the cookbook and then tell you the changes that I made to it.
1 (13.8 oz) can refrigerated pizza crust dough (I used whole wheat pitas for Bob and me and English Muffins for Zach – about 4 pitas would be enough to use all the toppings)
olive oil flavored cooking spray (don’t need this if going the pita route)
1/2 cup prepared pizza sauce (such as Boboli) (I used a can of spaghetti sauce)
1 (14 oz) can artichoke hearts, drained and chopped
2 cups chopped cooked chicken breast (I used a can of Costco chicken)
1 cup (4 oz) crumbled Feta cheese
1/2 teaspoon freshly ground black pepper
1 Prepare grill.
2 Unroll dough; place on an 18 x 12″ sheet of heavy duty aluminum foil coated with cooking spray. Starting at center, press out dough to form a 13 x 9″ rectangle; coat dough with cooking spray.
3 Invert dough onto grill rack; peel off foil. Cover and grill 3 minutes or until bottom of dough is browned. Turn dough over, cover and grill 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil lined baking sheet. Spread sauce over crust; top with artichokes and chicken. Sprinkle with cheese and pepper. Remove pizza from foil lined pan and return to grill rack.
4 Cover and grill 5 minutes or until crust is done and cheese is melted. Cut into 6 squares.
1 serving (1 square) = 304 calories
(Here’s what I did – set the oven to broil on high. Put pitas and/or English Muffins on baking sheet. Spread pitas/muffins with sauce then top with chicken, artichokes and Feta, dividing evenly among pitas. Place under broiler and broil for 5 – 7 minutes or until cheese is melted and tops of pitas are starting to brown.)