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Prep 15min
Total30min
Ingredients6
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
cup refrigerated basil pesto (from 7-oz container)
2
cups shredded mozzarella cheese or Italian cheese blend (8 oz)
1
cup shredded cooked chicken
2
large plum (Roma) tomatoes, thinly sliced
Fresh basil leaves, if desired
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Steps
1
Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 8 minutes.
2
Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
3
Bake 6 to 10 minutes or until crust is deep golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.
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For even tomato spacing, try to get 9 slices out of each tomato for a total of 18 slices in this Chicken Pesto Pizza recipe.
Go from turf to surf! Use 1/2 lb cooked shrimp in place of the chicken in this pizza.
Sprinkle the pesto chicken pizza with fresh cracked pepper for an extra boost of flavor.
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