Pesto Chicken Pizza

• 2 boneless skinless chicken breasts, cooked and shredded
• 12 cup Italian dressing
• 1 small red bell pepper, cored and thinly sliced
• 1 small red onion, diced
• cornmeal
• 1 (10 ounce) packagerefrigerated pizza crusts
• 3 tablespoons pesto sauce
• 2 cups shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

1. Combine shredded chicken and Italian dressing.
2. Chill in refrigerator for 2 hours.
3. Preheat oven to 450 degrees.
4. Spray a large skillet with cooking spray and then heat over medium-high heat.
5. Add red pepper and onion, sauteing until tender-crisp, about 3 minutes.
6. Sprinkle a large cookie sheet with cornmeal.
7. Place pizza crust dough on sheet and unroll.
8. Pat into 14 x 10 inch rectangle.
9. Spread pesto over dough up to 1/2" from edges.
10. Top with 1 cup mozzarella.
11. Drain chicken and put on top with red pepper mixture.
12. Sprinkle with remaining mozzarella and Parmesan cheese.
13. Bake on bottom oven rack 8-10 minutes until crust is browned and cheese is melted.

chicken breasts, italian dressing, red bell pepper, red onion, cornmeal, crusts, pesto sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/pesto-chicken-pizza-242972 (may not work)