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Pollo alla Firènze
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Chicken Pesto Pizza
Yield: Makes about 20 appetizer pieces
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:
1.
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.
2.
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.
3.
Spread chicken mixture evenly over dough to within 1 inch of edges. Sprinkle with cheese.
4.
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
