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Pizza Provençal

Pizza Provençal
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Total time 30 mins
Yield

4 servings (serving size: 1 piece)

Upgrade pizza night by topping a loaf of Italian bread with fresh basil, rotisserie chicken, and all the best of Italian-inspired ingredients. A food processor makes quick work of the homemade sauce. Serve with artichoke–green bean salad.

Ingredients

  • 1/4 cup niçoise olives, pitted
  • 3 tablespoons fresh basil leaves
  • 3 tablespoons drained oil-packed sun-dried tomatoes
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon water
  • 1 (16-ounce) loaf Italian bread, split in half horizontally
  • 2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces)
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 330
  • fat 10.7 g
  • satfat 4.4 g
  • monofat 3.8 g
  • polyfat 1.6 g
  • protein 23.2 g
  • carbohydrate 34.4 g
  • fiber 2.3 g
  • cholesterol 46 mg
  • iron 3 mg
  • sodium 595 mg
  • calcium 98 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450° for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.

  3. Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Place beans in a small bowl. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.