The absolute perfect weeknight meal that comes together in minutes!
Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!
INGREDIENTS:
· 1/4 cup yellow cornmeal
· 1 (13.8-ounce can) refrigerated classic pizza crust
· 1/4 cup pesto, homemade or store-bought
· 8 (1-ounce slices) fresh mozzarella cheese
· 1 cup ricotta cheese
· 1 cup leftover rotisserie chicken
· 1 cup cherry tomatoes, halved
DIRECTIONS:
1. Preheat oven to 450 degrees F. Lightly coat a baking sheet
or pizza pan with olive oil.
2. Working on a surface that has been sprinkled with cornmeal,
roll out the pizza into a 12-inch-diameter round. Transfer to prepared
baking sheet or pizza pan.
3. Using a small ladle, spread pesto over the surface of the dough
in an even layer, leaving a 1/2-inch border.
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