Ingredients
10 oz pizza dough, refrigerated
1/4 cup pesto, prepared
6 tbsp ricotta cheese
1 1/2 oz mozzarella cheese, shredded
1 oz sun-dried tomatoes, chopped
1 chicken breast , boneless, skinless, cut into bite-size pieces,half, partly cooked.
1 tsp Parmesan/Romano mixture, grated
2 1/2 tbsp extra-virgin olive oil
parsley sprigs , for garnish
Preparation
Preheat oven to 400° F.
Unroll pizza dough and place on greased baking sheet.
Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough.
Lift one edge of dough and stretch over the filling to form a half-moon.
Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
Prick top with fork to allow steam to escape. Brush with olive oil.
Bake in preheated oven for 10 minutes, or until golden brown.
Let stand 5 minutes before serving. Garnish with parsley.
