| | Olive or vegetable oil cooking spray |
| 2 | Boneless, skinless chicken breast (4 ounces each), thinly sliced |
| 1/4 teaspoon | Dried oregano |
| 4 ounces | Goat cheese |
| 1/2 cup | Nonfat ricotta |
| 1 | Whole-wheat pizza crust (12-inch round) |
| 1 cup | Rinsed and drained, canned artichoke hearts, halved |
| 2 | Large plum tomatoes, diced |
| 2 tablespoons | Grated Parmesan |
| 1 tablespoon | Fresh oregano |
1. Set oven to broil.
2. Lightly coat a large broiler pan with cooking spray.
3. Sprinkle chicken with dried oregno; season with salt and pepper.
4. Place chicken in pan. Broil 2 minutes per side.
5. Remove pan from oven; set oven to 450 F.
6. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border.
7. Top pizza with chicken, artichokes, and tomatoes; sprinkle with parmesan.
8. Bake until Parmesan turns golden, about 8 minutes.
9. Sprinkle with fresh oregano and serve.