Chicken Pesto Pizza

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

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

Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

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.

Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with mozzarella, dollops of ricotta, chicken and tomatoes.

Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

Serve immediately.