1 (14-ounce) can artichoke hearts, drained and finely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 C. thinly sliced fresh spinach leaves

1 1/4 C. (5 ounces) shredded sharp provolone cheese

1 C. shredded cooked chicken breast (about 5 ounces)

1 tsp. olive oil

2 tsp. cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

 

Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.