Chicken Pesto Pizza
|Cornmeal||1 Cup (16 tbs)|
|Frozen bread dough||1 Pound, thawed (1 Loaf)|
|Non stick cooking spray||1 Tablespoon|
|Chicken breast tenders||8 Ounce, cut into 1/2-inch pieces|
|Red onion||1⁄2 , cut into quarters and thinly sliced|
|Prepared pesto||1⁄2 Cup (8 tbs)|
|Plum tomatoes||2 Large, seeded and diced|
|Shredded pizza cheese blend/Shredded mozzarella cheese||4 Ounce (1 Cup)|
Preheat oven to 375°F.
Sprinkle baking sheet with cornmeal.
Roll out bread dough on floured surface to 14X8-inch rectangle.
Transfer to prepared baking sheet.
Cover loosely with plastic wrap; let rise 20 to 30 minutes.
Meanwhile, spray large skillet with cooking spray; heat over medium heat.
Add chicken; cook and stir 2 minutes.
Add onion and pesto; cook and stir 3 to 4 minutes or until chicken is cooked through.
Stir in tomatoes.
Remove from heat; let cool slightly.
Spread chicken mixture evenly over bread dough within 1 inch of edges.
Sprinkle with cheese.
Bake on bottom rack of oven about 20 minutes or until crust is golden brown.
Cut into 2-inch squares.