Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Chicken Pesto Pizza




Source of Recipe


National Chicken Council


List of Ingredients




1 pckg 10-ounce Italian flavored, fully cooked,
carved chicken breast Or other cooked chicken breast
1 12-inch, thin, pre-baked pizza crust
1 jar 28.2-ounce pesto
1 jar 6-oz marinated artichoke hearts, drained and chopped
1/2 cup Grated fontina cheese


Recipe



1 Preheat oven to 450 F.

2 Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese.

3 Season with freshly ground pepper, if desired. Bake on a pizza stone or baking sheet for 8 - 10 minutes, until the cheese begins to brown. Serve hot.