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1 (16-ounce) package Italian bread shell refrigerated pizza crust (12 to 14 inches in diameter)
1 (7-ounce) container refrigerated basil pesto
1 cup chopped cooked chicken
4 roma (plum) tomatoes, chopped
1/4 cup oil packed sun dried tomatoes, drained and sliced
1 1/2 cups shredded provolone cheese (6 ounces)


Heat oven 450 degree. Place bread shell on ungreased cookie sheet. Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minuntes or until cheese is melted.

Betty's Tip
For a lower-fat version, try reduced-fat pesto and sun-dried tomatoes that aren't packed in oil, and decreased the cheese to 1 cup.