Pamered Chef Chicken, Pesto and Tomato Flatbread

By sparkhead24

Ingredients

• 2-3 plum tomatoes
• 1/2 tsp kosher salt
• 3 Tbsp plus 1 tsp olive oil, divided
• 1 pkg refrigerated think crust pizza crust
• 1 cup loosely packed fresh basil leaves
• 1/4 cup pecan halves, toasted
• 1 oz. Parmesan cheese grated
• 2 cups shredded Provolone cheese,grated
• 2 cups diced cooked chicken breasts
• 2 garliv cloves, pressed

Preparation

Step 1

Preheat oven to 425 degrees. Line cooling rack with paper towels. Slice tomatoes. Place tomatoes on paper towel and sprinke with salt. Let stand 10 min. Blot tops of tomatoes with paper towel, set aside.

Brush Large Bar Pan with 1 tsp of oil. Unroll crust onto pottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 min or until golden brown.

Meanwhile, finely chop basil and pevans using food chopper. Grate Parmesan cheese. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 Tbsp oil and garlic. Mix well in bowl.

Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese: top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 min or until cheese is melted.