Fresh Mozzarella And Pesto Tart

• 1 (16 oz.) loaf frozen whole wheat or white bread dough
• 1 beaten egg
• 1 Tbsp. olive oil or cooking oil
• 1/2 lb. skinless, boneless chicken breasts or thighs
• 1 small yellow or green sweet pepper
• 1/4 tsp. lemon pepper seasoning
• 1/4 c. pesto
• 3 plum tomatoes, thinly sliced
• 6 oz. smoked or regular fresh Mozzarella, thinly sliced
• 1 small onion, sliced and separated into rings

1. Thaw bread dough.
2. Cut chicken in bite size pieces.
3. On a lightly floured surface, roll bread dough into a 10-inch circle. Place in a greased 11-inch tart pan with a removable bottom, pressing to fit into pan.
4. Prick crust with fork.
5. Brush with beaten egg.
6. Bake in a 400u0b0 oven for 12 to 15 minutes or until brown.
7. Transfer to a wire rack, leaving oven on.
8. Meanwhile, in a large skillet, heat oil, stir-fry chicken, onion, pepper and lemon pepper seasoning over medium heat for 5 to 6 minutes or until chicken is no longer pink and vegetables are crisp and tender. Spread pesto atop the crust.
9. Top with chicken mixture, tomatoes and fresh Mozzarella.
10. Bake in a 400u0b0 oven for 10 to 15 minutes or until heated through and cheese is melted.
11. Remove from pan; place on a serving platter.
12. Cut into wedges.
13. Serves 6.

whole wheat, egg, olive oil, skinless, pepper, lemon pepper, pesto, tomatoes, mozzarella, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479732 (may not work)