Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
cup refrigerated basil pesto (from 7-oz container)
2
cups shredded mozzarella cheese or Italian cheese blend (8 oz)
1
cup shredded cooked chicken
2
large plum (Roma) tomatoes, thinly sliced
Fresh basil leaves, if desired
Preparation
Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 8 minutes.
Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
Bake 6 to 10 minutes or until crust is deep golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.
