Pillsbury® Chicken Pesto Pizza

• 1 can (13.8 oz) Pillsbury(R) refrigerated artisan pizza crust with whole grain
• 1/2 cup refrigerated basil pesto (from 7-oz container)
• 2 cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
• 1 cup shredded cooked chicken breast
• 2 large plum (Roma) tomatoes, thinly sliced
• Fresh basil leaves, if desired

1. Step 1: Heat oven to 400u0b0F for dark or nonstick pan (425u0b0F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2. Step 2: Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3. Step 3: Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
4. Step 4: Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

crust, basil pesto, mozzarella cheese, chicken, plum, fresh basil

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