The highly seasoned pesto comes shining through while the olive and capers lend a slightly tangy flavor to this sophisticated pizza.
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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
5 (3/4-ounce) slices Land O Lakes® 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 12-15 minutes or until heated through.
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