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A quick, easy and light weeknight recipe.
Preheat oven to 425ºF.
Roll out refrigerated pizza dough onto a baking sheet that has been well oiled so that it fills up the entire sheet. Bake for about 12 minutes or until crust is golden brown.
While the crust is baking, place sliced tomatoes on paper towels and sprinkle with kosher salt. Allow to sweat for 10 minutes and then blot with paper towels.
Combine shredded chicken, pesto and mozzarella in a bowl. Stir until thoroughly combined.
Once the crust is done, sprinkle with 1/4 cup of Parmesan cheese. Top with chicken mixture and then spread tomatoes over entire flatbread.
Place back in the oven to bake for 5-7 minutes or until cheese is bubbly and melted. Sprinkle with remaining 1/4 cup Parmesan.
Slice and serve.
(Adapted from Pampered Chef.)
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