CHICKEN PESTO PIZZA

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

INGREDIENTS:


  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1/4 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
CHICKEN PESTO PIZZA #PIZZA #DINNER #SPAGHETTI
CHICKEN PESTO PIZZA


DIRECTIONS:

  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. ...........
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  6. You can find complete recipes click here!!

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