An easy pizza dinner that uses chicken and pesto.
1/2 cup pesto basil sauce
1 12″ pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6-oz.) jar of artichoke hearts, drained
1/4 cup sliced black olives
8–10 sun dried tomatoes
1/2 cup shredded fontina cheese
Preheat oven to 450°F.
Spread pesto sauce over the pizza crust. Arrange chicken pieces, artichoke hearts, olives, and sun dried tomatoes over sauce and sprinkle with cheese. Bake for 8–10 minutes until cheese is melted and lightly browned at the edges.
Tip: If fontina cheese is not available at your store, use mozzarella instead.