CHICKEN PESTO PIZZA Sundried Tomato Seasoning & Pesto
8 tablespoons Sundried Tomato Seasoning & Pesto
⅓ cup EVOO
½ cup water
1 prepared pizza crust, such as Boboli
1 10 ounce can chicken, drained
1 ½ cups mozzarella cheese, shredded
1. Make Sundried Tomato & Garlic Pesto according to package directions
2. Spread the pesto over the Boboli crust and top with the chicken and then the mozzarella cheese.
3. Bake at 450˚F for 10 to 12 minutes or until cheese is lightly golden and bubbling.