Chicken Pesto Pizza
Makes about 20 appetizer pieces
|1||loaf (1 pound) frozen bread dough, thawed|
|Nonstick cooking spray|
|8||ounces chicken tenders, cut into 1/2-inch pieces|
|1/2||red onion, cut into quarters and thinly sliced|
|1/4||cup prepared pesto|
|2||large plum tomatoes, seeded and diced|
|1||cup (4 ounces) shredded pizza cheese blend or mozzarella cheese|
- Preheat oven to 375°F. Sprinkle baking sheet with cornmeal. Roll out bread dough on floured surface to 14X8-inch rectangle. Transfer to prepared baking sheet. Cover loosely with plastic wrap; let rise 20 to 30 minutes.
- Meanwhile, spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 2 minutes. Add onion and pesto; cook and stir 3 to 4 minutes or until chicken is cooked through. Stir in tomatoes. Remove from heat; let cool slightly.
- Spread chicken mixture evenly over dough to within 1 inch of edges. Sprinkle with cheese.
- Bake on bottom rack of oven about 20 minutes or until crust is golden brown. Cut into 2-inch squares.
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