Ingredients
1
package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1
container (7 ounces) refrigerated basil pesto
1
cup chopped cooked chicken
4
roma (plum) tomatoes, chopped
1/4
cup oil-packed sun-dried tomatoes, drained and sliced
1 1/2
cups shredded provolone cheese (6 ounces)
Preparation
Heat oven to 450°. Place bread shell on ungreased cookie sheet.
Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.
