Grilled Chicken Artichoke Pizza with Herb-Cheese Spread

Grilled Chicken Artichoke Pizza with Herb-Cheese Spread

Grilled Chicken Artichoke Pizza with Herb-Cheese Spread

It’s here!  Friday!  Everyone loves Friday with the anticipation of fun weekend plans and a little relaxation maybe?  Start your weekend off with this easy grilled pizza made with ready-made whole grain Indian Naan bread, diced chicken, artichoke hearts and caramelized onions.  You’ll love the Herb-Cheese spread which reminds me of a creamy product my mother had on hand at all times called Rondele Gourmet Spreadable Cheese.  We dipped wheat crackers in it for our weekly Sunday night snack; it was so good we’d lick the container clean to get every bit possible.  My “copycat” spread tastes pretty darn close to the original without all the additives and for a lot less fat.

Indian Naan bread is a yeast-leavened flatbread, similar to pita bread found in most grocery stores.  It’s distinctive soft texture and homemade roll flavor makes them perfect for sandwiches or in this case, pizza crusts.  I love the irregular shapes from stretching the dough by hand.  One day I’ll post a recipe for making Naan from scratch, but today we’re focused on EASY.  Always choose the whole grain varieties when possible for added fiber and nutrients.

Grilled Chicken Artichoke Pizza with Herb-Cheese Spread

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

Yield: 2-4 servings

  • Grilled Chicken Artichoke Pizza with Herb-Cheese Spread
  • 3 Tbsp olive oil, divided
  • 1 Tbsp agave nectar
  • 1/2 sweet onion, sliced thin
  • 2 (4-ounce) pieces whole grain Naan flatbread
  • 1/4 cup Herb-Cheese Spread
  • 1/2 cup diced cooked chicken
  • 1/2 cup chopped marinated artichoke hearts
  • 1/4 cup shaved Parmesan cheese
  • Chopped fresh basil for garnish
  • Herb-Cheese Spread
  • 8 ounces reduced-fat cream cheese
  • 2 Tbsp low-fat milk (for consistency)
  • 3 cloves garlic, minced
  • 3/4 tsp Italian seasoning
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1/4 tsp onion powder
  1. Prepare the grill by preheating to medium-high heat.
  2. Add 1 Tbsp olive oil to a small skillet and place over medium high heat. Stir in agave nectar. Add onions; cook and stir for 5-7 minutes or until onions are soft and caramelized. Set aside.
  3. Brush each piece of Naan bread with 1 Tbsp olive oil on bottom side only. On the other side, spread 2 Tbsp Herb-Cheese Spread over top of each bread. Top with chicken, artichoke hearts, caramelized onions and Parmesan cheese. Place pizzas on grill, close the lid and let cook for 5-7 minutes until cheese is melted and bottoms are golden brown. Make sure the pizzas don't burn on the bottoms by reducing heat as necessary. Top with chopped fresh basil. Serve immediately with a fresh green salad and cut fresh fruit.
  4. For the Herb-Cheese Spread: Combine cream cheese and milk in a small mixing bowl. Using a wooden spoon or spatula, stir to blend well. Add garlic and seasonings; stir to blend well. Store in airtight container in your refrigerator for up to two weeks. (Great as a dip for sliced vegetables, as a filling in vegetable omelets, stirred into cooked pasta or spread on toasted sour dough bread.)
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