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
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 prebaked 12-inch pizza crust
- 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
- 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.
Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 6 servings.
Originally published as Chicken Pizza in Quick Cooking January/February 2006, p27
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