Rec. Italian Chicken Pesto Pizza with Roasted Red Peppers & Asparagus

[marsha-tbay]

Chicken Pesto Pizza with Roasted Red Peppers and

Asparagus

1 1 oz. can premium white meat chicken, packed in

water, drained

1/3 cup diced onion

2 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons pesto sauce, divided

vegetable oil spray

1 10 oz. package refrigerated pizza dough

1 cup fresh asparagus, cut in 1-inch pieces or 1 cup canned, cut asparagus, drained

1 cup canned, roasted red bell peppers, drained

1/2 cup shredded, part-skim mozzarella cheese

1 ounce feta cheese, crumbled

Heat oven to 400 degrees. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet.

Remove from heat; blend with 2 tablespoons pesto

sauce; set aside.

Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness.

Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted peppers on top.

Sprinkle with cheeses.

Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned. Serves 5.

Felicia-gourmetworld