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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Found in a cookbook and putting here for safe keeping. I season my chicken with garlic powder and add slivers of roasted garlic with toppings. Prep time includes dough rest time. Ingredients:
1 loaf frozen bread dough, thawed |
8 ounces chicken tenders, cut into 1/2 inch pieces |
1/2 red onion, cut into quarters and thinly sliced |
1/4 cup prepared pesto sauce |
2 large plum tomatoes, seeded and diced |
1 cup shredded pizza cheese, blend or 1 cup mozzarella cheese |
nonstick cooking spray |
Directions:
1. Preheat oven to 375* F.
2. Sprinkle baking sheet with cornmeal.
3. Roll out bread dough on floured surface to 14 x 8 inch rectangle and transfer to prepared baking sheet. Cover loosely with plastic wrap; let rise 20 to 30 minutes.
4. Spray skillet with cooking spray and heat over medium heat.
5. Add chicken to skillet and cook and stir for 2 minutes.
6. Add onion and pesto; cook and stir 3 to 4 minutes or until chicken is cooked through.
7. Stir in tomatoes and remove from heat. Let cool slightly.
8. Spread chicken mixture evenly over bread dough to within 1 inch of edges.
9. Sprinkle with cheese.
10. Bake on bottom rack of oven about 20 minutes or until crust is golden brown.
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