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Pesto Chicken Pizza

Yield 4 servings (serving size: 1 slice)

Ingredients

  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1/2 cup commercial pesto
  • 2 cups sliced roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 3/4 cup (3 ounces) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 572
  • fat 28 g
  • satfat 8 g
  • monofat 12 g
  • polyfat 2 g
  • protein 40 g
  • carbohydrate 41 g
  • fiber 3 g
  • cholesterol 86 mg
  • iron 5 mg
  • sodium 957 mg
  • calcium 447 mg

How to Make It

  1. Preheat oven to 425°. Place pizza crust on a baking sheet. Spread pesto over pizza crust, leaving a 1/2-inch border, and top crust with chicken, sun-dried tomato halves, cheese, salt, and pepper. Bake at 425° for 15 minutes or until cheese melts.