★★★★★ | Chicken Pesto Pizza

★★★★★ | Chicken Pesto Pizza
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese! | #let'scooking

Prep time: 00:15
Cook time: 00:15
Total time: 00:30

Yield: 8 Servings
Ingredients:
1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust
1/4 cup pesto, homemade or store-bought
8 (1-ounce slices) fresh mozzarella cheese
1 cup ricotta cheeseT
1 cup leftover rotisserie chicken
1 cup cherry tomatoes, halved
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Instructions:

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.
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.
Serve immediately.

Calories per serving: 329.3

Fat per serving: 14.6gr

Rated 5/5 based on 16.000 customer reviews