Chicken Pesto Pizza

By tcasteel2000

Ingredients

• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 8 (1-ounce slices) fresh mozzarella cheese
• 1 cup ricotta cheese
• 1 cup leftover rotisserie chicken
• 1 cup cherry tomatoes, halved

Preparation

Step 1

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with mozzarella, dollops of ricotta, chicken and tomatoes.

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Serve immediately.