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Monday, March 7, 2011

Chicken Pesto Pizza

For a last minute dinner, our Chicken Pesto Pizza turned out really good.  We used store-bought (gasp!) Publix Pizza Dough, and I was totally impressed with the flavor and texture.  We will definitely use this again!

After smoothing out the dough with a little olive oil under the crust, we dusted the crust with garlic powder and baked for about 8 minutes, then removed from the oven.

Next added Buitoni Pesto with Basil, another store-bought find that saved a lot of time since my Basil is growing so slow this year. I followed that with a layer of grilled garlic chicken and grated Parmesan cheese, grated Mozzerella cheese and just a sprinkle of cheddar and baked for another 8 - 10 minutes, until the crust was brown and the bottom of the crust was crispy.


I would have loved to add some sun-dried tomatoes to this pizza, but in our gourmet-food-deprived college town, there were none to be found. Boo. Next time for sure!

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