1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
1 can/jar (14 oz) artichoke hearts, drained, coarsely chopped
1 1/2c ups shredded Monterey Jack cheese (6 oz)
1-1 1/2 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3 medium green onions, chopped (3 tablespoons)
Heat oven to 450°F. On cookie sheet, place pizza crust. In medium bowl, mix mayonnaise, Parmesan cheese and artichokes.
Spread artichoke mixture over pizza crust, leaving 1-inch border. Top with 1 cup of the cheese, the chicken and onions. Top with remaining 1/2 cup cheese.
Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated. Cut into 8 wedges.
Recipe shared from: http://www.bettycrocker.com/recipes/cheesy-chicken-and-artichoke-pizza/1fd53cd0-73cf-4160-ae76-8913536d7d55