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