Pesto is highly seasoned while the olives lend a slightly tangy flavor on these super simple pizzas.
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4 (7 1/2 -inch) individual round pre-baked Italian bread shells or focaccia
1/2 cup pesto
1 1/2 cups chopped cooked chicken
1/3 cup chopped red or white onion
1/4 cup sliced pitted ripe olives
1 large (1 1/2 cups) tomato, cubed 1/2-inch
7 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into quarters
Heat oven to 425°F.
Spread each bread shell with 2 tablespoons pesto. Place onto ungreased baking sheet.
Arrange chicken, onion, olives and tomato on bread shells; top with cheese.
Bake 12-15 minutes or until heated through.
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