|Ready-to-serve italian pizza crusts||10 Ounce (7 inches in diameter)|
|Ready to serve Italian pizza crusts||10 Ounce (7 inches in diameter)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Celery stalk||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Cut-up cooked chicken||1 Cup (16 tbs)|
|Cut up cooked chicken||1 Cup (16 tbs)|
|Basil pesto||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon (grated freshly)|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
1. Heat pizza crusts as directed on package if desired.
2. Meanwhile, heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot.
3. Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.