Chicken Pesto Pizza

Name: Chicken Pesto Pizza
Total time: 1 h
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 cheese; 1 cup leftover rotisserie chicken; 1 cup cherry tomatoes, halved

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Total: 60

Servings: 8

Ingredients

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1/4 cup yellow cornmeal1 13.8-ounce can refrigerated classic pizza crust1/4 cup pesto, homemade or store-bought8 1-ounce slices fresh mozzarella cheese1 cup ricotta cheese1 cup leftover rotisserie chicken1 cup cherry tomatoes, halved

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Instructions

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Step 1

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

Step 2

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.

Step 3

Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.

Step 4

Top with mozzarella, dollops of ricotta, chicken and tomatoes.

Step 5

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Step 6

Serve immediately.