Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - April 10, 2009


Chicken-Pesto Pizza

Serves: 4


  Download this recipe.

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.




Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656