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
- Thaw bread dough.
- Cut chicken in bite size pieces.
- 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.
- Prick crust with fork.
- Brush with beaten egg.
- Bake in a 400u0b0 oven for 12 to 15 minutes or until brown.
- Transfer to a wire rack, leaving oven on.
- 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.
- Top with chicken mixture, tomatoes and fresh Mozzarella.
- Bake in a 400u0b0 oven for 10 to 15 minutes or until heated through and cheese is melted.
- Remove from pan; place on a serving platter.
- Cut into wedges.
- 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)