CHICKEN PESTO PIZZA

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
2. 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.
3. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
4. Top with mozzarella, dollops of ricotta, chicken and tomatoes.
5. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
6. Serve immediately.

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