Pizza With Sun-Dried Tomatoes And Goat Cheese

• 1 (12-inch) Boboli pizza bread crust
• 6 to 8 sun-dried tomatoes in olive oil
• 1 (8 oz.) pkg. goat cheese or Feta cheese
• 5 to 6 medium mushrooms, sliced (or 1 large Portabella mushroom cap, if available)
• 3/4 c. onions, sliced
• 1/3 c. olive oil
• garlic powder or garlic cloves to taste, but fairly heavy
• 3/4 c. chicken breast (optional)
• 3/4 c. mixed Italian cheeses (such as Provolone, Fontina, Mozzarella, Parmesan or Asiago)

1. Add garlic powder or crushed cloves to olive oil.
2. Heat lightly and let sit.
3. Hand shred chicken breast.
4. Slice mushrooms and onions.
5. Chop sun-dried tomatoes into small pieces.
6. Use about 2 tablespoons of olive oil mixture to lightly saute mushrooms and chicken.
7. Brush oil/garlic mixture onto pizza bread crust.
8. Don't overdo it; brush lightly.
9. Remove excess oil with a paper towel if it pools on bread crust.

bread crust, tomatoes, goat cheese, mushrooms, onions, olive oil, garlic, chicken, mixed italian cheeses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009645 (may not work)