Chicken Pesto Pizza

(1)
  1 reviews

1
can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
1/2
cup refrigerated basil pesto (from 7-oz container)
2
cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
1
cup shredded cooked chicken breast
2
large plum (Roma) tomatoes, thinly sliced
Fresh basil leaves, if desired

Directions

  1. 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. 2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  3. 3 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.
  4. 4 Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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