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.)