Pizza Provencal

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

Preparation

1. 1. Preheat oven to 450°.
2. 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.