Pesto Chicken Pizza

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Submited by Uzma from khi
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INGREDIENTS

1 can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain
1/2 cup refrigerated basil pesto
2 cups shredded reduced-fat mozzarella cheese or Italian cheese blend
1 cup shredded cooked chicken breast
2 large plum (Roma) tomatoes, thinly sliced
Fresh basil leaves, if desired

METHOD

Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.

Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

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Pesto Chicken Pizza Recipe

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