Pesto Pizza

Although I prefer to buy fresh of flash frozen chicken to cook, when you are in a time pinch, having canned chicken in the pantry is a great time saver. My favorite brand is Valley Fresh. Use it on salads, pot pies, etc. My previous post about pizza dough made me give the below recipe that came with one of the cans a try. I did however make some slight substitutions to the one listed. Instead of whole wheat flatbreads I made my own pizza dough and made my own pesto from basil that I got from one of the vendors at the Phoenix Public Market.

Pesto Pizza

Ingredients

4 Whole Wheat Flatbreads
4 Tablespoons Prepared Pesto
1 (10-ounce) can Valley Fresh 100% Natural Chicken, drained
1 Cup Cherry Tomatoes, halved
4 Ounces Fresh Mozzarella, cut into pieces

Cooking Instructions

Heat oven to 400 F. Brush pesto onto each piece of flatbread. Top each with chicken, tomatoes, and cheese. Place bread on a baking sheets and bake for 12 minutes or until crisp and golden brown. Cut into pieces and serve. If desired, serve with freshly grated Parmesan cheese. serves 4.