Chicken Flatbread Pizza

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Prep Time: 1 hour
Serves: 2-4
Original Source: The Pampered Chef Season's Best Recipe Collection, Spring/Summer 2010. (The Pampered Chef, 2010.)


Ingredients

  • 2 plum tomatoes
  • 1/2 teaspoon salt
  • 3 tablespoons and 1 teaspoon olive oil, divided
  • 1 refrigerated thin crust pizza crust
  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup pecan halves, toasted
  • 1 oz Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups diced cooked chicken breasts
  • 2 garlic cloves


Preparation

  1. Preheat oven to 425 F and line a cooling rack with paper towels.
  2. Slice tomatoes about 1/3 cm thick, place on cooling rack, and sprinkle with salt.
  3. Brush 1 teaspoon of the oil onto a large cookie sheet (ideally stone), then unroll the pizza crust onto it.
  4. Bake crust for 11-13 minutes or until golden brown.
  5. Finely chop basil and pecans.
  6. Press garlic cloves into a medium sized bowl, then blend in basil, pecans, half of the Parmesan cheese, half of the mozzarella cheese, the chicken, and the remaining 3 tablespoons of oil.
  7. When the salt on the tomatoes has dissolved (give it at least 10 minutes), blot the tops of them with paper towels.
  8. When the pizza crust is golden brown, remove from the oven and sprinkle it with the remaining Parmesan cheese, then top with the tomato slices, chicken mixture, and the remaining mozzarella cheese.
  9. Bake for 5-7 minutes or until the cheese has melted.





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