Chicken Pesto Pizza
As seen on Great Day on KCWI
What should I make for dinner? Sound familiar? Your tired, already hungry and short on time yet want something more than just chicken?
Here are three great ways to make your mealtime preparations quick and easy by using Dahl’s Rotisserie Chicken.
1 Boboli pizza crust
1/4 cup prepared pesto
1-2 cups (about 12 ounces) diced or shredded cooked chicken
3-4 Roma tomatoes, seeded and diced
1/4 chopped, green onion
2 cups (8 ounce bag) Italian blend shredded cheese
Preheat oven to 425 degrees.
Spread prepared pesto on Boboli crust.
Top with cooked chicken and rosemary. (If using Dahl’s Rotisserie chicken sprinkle with rosemary, otherwise sauté diced raw chicken, sprinkled with rosemary, in a small amount of oil before topping pizza)
Then top with remaining ingredients and cook until cheese is melted and slightly browned, approximately 10-15 minutes.
Serve warm as an entrée but this can also be cut into small squares and served as an appetizer warm and as it cools to room temperature. (Make sure your guests have eaten it all or refrigerate the leftovers within 2 hours.)