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Chicken Pesto Pizza


Chicken Pesto Pizza

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.

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