Artichoke Chicken Pizza

• 1 sheet frozen puff pastry, thawed
• 1 pound boneless skinless chicken breast, cubed
• 1 medium onion, halved and thinly sliced
• 2 tablespoons olive oil
• 2 cans (14-1/2 ounces each) diced tomatoes, well drained
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and coarsely chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3/4 teaspoon dried oregano
• 3/4 cup prepared Alfredo sauce
• 3/4 cup shredded Monterey Jack cheese

1. On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400u0b0 for 11-13 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat.
3. Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.

pastry, chicken, onion, olive oil, tomatoes, hearts, olives, oregano, alfredo sauce, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/artichoke-chicken-pizza/ (may not work)