Grilled Chicken with Spinach Artichoke & Parmesan Dip Pizza
2 skinless boneless chicken breasts
Pizza Crust – pre-made or make your own
1 Tablespoon Italian seasoning
1 teaspoon salt
1, 10 oz. container Chunky Spinach Artichoke & Parmesan Dip
1 cup shredded mozzarella
4 garlic cloves, sliced
3 small tomatoes or 5-8 cherry tomatoes (I used a mix of each)
Preheat oven to 450°F.
Season the chicken tenders with Italian seasoning and salt. Grill until cooked through, about 12-15 minutes.
Roll out pizza dough to fit your baking sheet or stone. Bake the rolled out pizza crust for 2 minutes.
Spoon the dip over the pizza crust. Top with shredded mozzarella. Slice the grilled chicken into small pieces and lay out on the pizza. Add garlic cloves and tomatoes. Bake for 12-15 minutes or until crust is browned.
Recipe and photo by Solid Gold Eats