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These flavorful pizzas partner well with an arugula salad and perhaps spumoni, tiramisu or gelato for dessert.
Preheat oven to 450°F. Spray each pizza shell with nonstick cooking spray, and put on baking sheet.
Heat oil in a large skillet over medium heat. Sauté “chicken” strips for 2 minutes, and season with garlic powder. Add red pepper strips and artichoke hearts to skillet, and sauté for 2 minutes more.
Divide sun-dried tomatoes and “chicken” mixture evenly among pizza shells, and sprinkle with tarragon, mozzarella cheese and Parmesan cheese.
Bake for 10 minutes, or until cheese melts. Remove from oven, and serve hot.
- Calories 400
- Carbohydrate Content 42 g
- Cholesterol Content 25 mg
- Fat Content 16 g
- Fiber Content 3 g
- Protein Content 25 g
- Saturated Fat Content 6 g
- Sodium Content 870 mg
- Sugar Content 3 g