Chicken Pesto Pizza
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Chicken Pesto Pizza
YIELD Makes about 20 appetizer pieces
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INGREDIENTS
| Cornmeal | |
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Italian
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