Serves: 7
Total Calories: 130

1 cup basil pesto sauce
1 (12-inch) Italian pizza crust
1 cup shredded mozzarella cheese
1 1/2 cups cooked chicken, diced
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
1/4 cup sliced black olives
Optional: 1/4 cup sliced banana peppers
1 (4-ounce) container crumbled feta cheese
1/8 teaspoon dried oregano

Spread pesto on pizza crust; sprinkle with mozzarella cheese. Add remaining ingredients in order listed. Bake at 450 degrees for 10 minutes, until crust is golden and cheese has melted.

Tip: If a recipe calls for just half of an onion, keep the remaining half fresh for another recipe. Rub the cut side with butter, place in a plastic zipping bag and refrigerate.

Nutritional Facts:

Serves: 7
Total Calories: 130
Calories from Fat: 91

More Recipes from the Summer In the Country Cookbook:
Summer Stuffed Tomatoes
Cheryl’s Corn Fritters
Country Fried Green Tomatoes
Jalapeño-Cilantro Dressing
Honey-Lime Dressing
Tangy Watermelon Salad
Italian Basil Pesto
Greek Pizza
Cool Summer Squash Soup
Mom’s Squash Casserole
Stuffed Pepper Wedges
3-Cheese Pasta Bake
Fast-Fix Pasta Primavera
Old-Fashioned Switchel
Lemon-Ginger Iced Tea
Lemon-Lime Slush
Israeli Salad
Scrumptious Summer Salad
Texas-Style Cabbage
Basil-Tomato Tart
Stuffed Eggplant Boats
Laurie’s Stuffed Peppers
Dennis Family Broccoli Casserole
Skillet-Toasted Corn Salad
Mom’s Yummy Cornbread Salad
Tangy Tomato Aspic Salad
Best Friends’ Greek Pasta
Santa Fe Grilled Veggie Pizzas
Golden Zucchini Patties
Kit’s Herbed Bread
Homemade Tomato Soup
Summer in a Bowl
Summer Spinach Salad with Feta
Penne-Pepper Pasta
Amish Wedding Celery