Flame-Grilled Chicken & Artichoke Pizza - Mindful by Sodexo Recipes

Ingredients

• 1 teaspoon balsamic vinegar
• 3/4 teaspoon peeled and finely chopped fresh garlic cloves
• 1/8 teaspoon or two pinches Kosher salt
• 1/8 teaspoon or two pinches ground black pepper
• 1/2 teaspoon chopped fresh oregano leaves or two pinches dried oregano
• 1/2 teaspoon fresh thyme leaves or two pinches dried thyme leaves
• 1 ½ Tablespoons canola or olive oil
• 1 pound raw, boneless and skinless chicken breast, cut into 4 equal-size pieces
• 5 plum tomato
• 1 ½ teaspoons olive or canola oil
• 1/8 teaspoon or two pinches sugar
• 3/4 teaspoon finely chopped fresh garlic
• 1-16-inch whole grain thin pizza crust
• 1/3 cup store-bought basil pesto
• 1 ¼ cups drained and chopped artichoke quarters
• 1 cup shredded Havarti cheese
• 1 ¼ cups coarsely chopped fresh broccoli florets
• 1. Combine the vinegar, garlic, salt, pepper, oregano, thyme, and oil. Whisk until well-blended for the marinade.
• 2. Pour marinade over the chicken in a shallow dish. Cover and place in refrigerator for 4 to 24 hours to marinate. Drain and discard excess marinade when ready to cook.
• 3. Preheat grill or sauté pan. Coat with cooking oil spray. Place the marinated chicken and cook for 1 to 2 minutes on each side or until well marked.
• 1. Core tomatoes and cut in half lengthwise.
• 2. Combine all ingredients until well coated.
• 3. Spread tomatoes on a parchment-lined sheet tray. Roast in a preheated 425-degree Fahrenheit oven for 6 minutes or until lightly browned. Drain juices from tomatoes. Allow to cool before using.
• 1. Preheat the oven to 325 degrees Fahrenheit or heat recommended by the manufacturer's directions.
• 2. Evenly spread 1/3 cup pesto to ¼-inch from the edge of each crust.
• 3. Cover pizza sauce with 1 ¼ cups chopped artichokes to ½-inch from edge of crust.
• 5. Place in preheated oven. Bake for 10 to 12 minutes or until cheese is melted.
• 6. Remove from heat and cool for 1 to 2 minutes.
• 7. Cut into 8 even slices. Enjoy immediately!