We make a lot of non-red pizzas.  Actually, that's because of me.  Unfortunately, tomato sauce does not sit well with me.  Long gone are the days when I could eat nearly an entire large pizza with tomato sauce, meat, and tons of cheese.  I think our current pizza recipes are healthier as well.

This pizza was cooked by Laurie and is based on a recipe from favorite family recipes, here. The thinly sliced peppers were Laurie's idea.

To makes things especially simple, I suppose you could use a Bobili crust, already made and cooked.  But Laurie used a bag of store-brand fresh pizza dough.

OC218815-LR-LR OC218824-LR-LR Fresh arugula added to the top before eating.

What you need (original recipe)

For the Pizza:

• 1 pre-prepared pizza crust
• 1 to 2 cups shredded mozzarella cheese
• lemon pepper chicken—grilled and sliced (recipe here: https://www.favfamilyrecipes.com/lemon-pepper-chicken/)
• marinated artichoke hearts
• 1 lemon, thinly sliced
• feta cheese, crumbled
• arugula lettuce

For the Lemon Cream Sauce:

• ¼ c. butter
• 4 oz cream cheese
• ¼ c. sour cream
• 1 tsp. garlic powder
• 1/2 c. milk
• 1/2 c. fresh grated parmesan cheese
• 2 Tbsp. lemon juice
• Salt and pepper to taste

Laurie's suggestions:

• For added color, thinly slice a green, red, and/or yellow bell pepper
• Not everyone likes arugula, so have it an a bowl so it can be sprinkled on by those who want to add some green to their pizza pieces.

What to do:

• Follow the easy instructions from favorite family recipes, here: https://www.favfamilyrecipes.com/lemon-chicken-pizza/