Chicken Pesto Pizza
The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | yellow cornmeal |
| 1 | (13.8-ounce can) refrigerated classic pizza crust |
| 3 to 4 tablespoons | pesto |
| 8 | (1-ounce slices) fresh mozzarella cheese |
| 1 cup | ricotta cheese |
| 1 cup | leftover rotisserie chicken |
| 1 cup | cherry tomato, halved |
Directions:
Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
Spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
Top with mozzarella, dollops of ricotta, chicken and tomatoes.
Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
Serve immediately.
Source: damndelicious.net
