Submitted by Mary
Taken from cdkitchen.com
Ingredients:
1/2 cup Pesto Sauce Directions:
Grill chicken breast until no longer pink. Slice in thin strips. Rehydrate tomatoes in warm water for 15 minutes. Drain and coarsely chop. Prepare pizza dough. Lightly brush dough with olive oil. Spread with pesto almost to edge of crust. Sprinkle chicken and tomatoes over Pesto. Sprinkle half of the mushrooms on top. Cover with shredded cheese. Sprinkle remaining mushrooms on surface of cheese. Bake at 375F until crust is golden and cheese is bubbly and lightly golden brown.
serves 4 |