Friday, October 15, 2010

Chicken Pesto Pizza


1/2 cup pesto basil sauce
1 (12-inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 oz) jar artichoke hearts, drained (optional)
1/2 cup shredded fontina cheese (I usually use mozzarella)

Preheat oven to 450.
Spred pesto sauce over crust. Arrange chicken and artichoke hearts over the sauce, and sprinkle with cheese.
Bake 8-10 minutes until cheese is melted and lightly browned at the edges.

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