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Artichoke hearts add a distinctive flavor to this easy pizza. Serve the pizza for a light supper, or cut into small squares for a great appetizer. If roasted red bell peppers aren’t available, use canned pimientos.


2 teaspoons butter or stick margarine
1 large red onion, sliced (2 cups)
1 (16-ounce) package Italian bread shell or ready-to serve refrigerated pizza crust (12 to 14 inches in diameter)
1 cup cubed cooked chicken or turkey
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
3 tablespoons sliced drained roasted red bell peppers (from 7 ounce jar)
1 cup shredded sharp cheddar cheese (4 ounces)


1. Heat oven to 400°. Melt butter in 8-inch skillet over medium heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until crisp-tender.

2. Spread onion over bread shell. Top with chicken, artichoke hearts, bell peppers and cheese.

3. Bake 8 to 10 minutes or until cheese is melted.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.ndwich in foil; place on ungreased cookie sheet. Bake at 350°F. for 15 to 20 minutes or until thoroughly heated.