Chicken Pizza
Quick Cooking
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Your family will never guess that this fun twist on typical pizza uses up leftover pesto. Loaded with chicken and black beans, hearty slices will fill them up fast.—Taste of Home Test Kitchen, Greendale, Wisconsin
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 prebaked Italian bread shell crust (14 ounces)
- 1/4 cup prepared pesto
- 1 large tomato, chopped
- 1/2 cup canned black beans, rinsed and drained
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Directions:
In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink.
Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted. Yield: 6 servings.