Chicken Pesto Pizza
30 min·Italian
Chicken Pesto Pizza
Ingredients
Ingredients
- ¼ cup yellow cornmeal
- 1 13.8-ounce can refrigerated classic pizza crust
- ¼ cup pesto, homemade or store-bought
- 8 1-ounce slices fresh mozzarella cheese
- 1 cup ricotta cheese
- 1 cup leftover rotisserie chicken
- 1 cup cherry tomatoes, halved
Instructions
6 steps
- 1
Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- 2
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.
- 3
Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
- 4
Top with mozzarella, dollops of ricotta, chicken and tomatoes.
- 5
Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
15 min - 6
Serve immediately.
Progress
0 / 6 steps
