The highly seasoned pesto comes shining through while the olive and capers lend a slightly tangy flavor to this sophisticated pizza.
| 4 |
|
(6-inch) individual round, pre-baked Italian bread shells or focaccia |
| 1/4 |
|
cup pesto |
| 1 1/2 |
|
cups chopped cooked chicken |
| 1/3 |
|
cup finely chopped red or white onion |
| 1/4 |
|
cup sliced ripe olives |
| 1 |
|
large (1 1/2 cups) tomato, cubed 1/2-inch |
| 1 |
|
tablespoon capers, drained, rinsed |
| 4 |
|
(1-ounce) slices LAND O LAKES® Deli Provolone Cheese, cut into quarters* |
Heat oven to 425°F. Spread each bread shell with 1 tablespoon pesto. Place onto baking sheet. Arrange chicken, onion, olives, tomato and capers on bread shells; top with cheese.
Bake for 12 to 15 minutes or until heated through.
*Substitute 4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded.
