1 loaf (about 1 lb.) frozen bread dough, thawed (I actually used Pillsbury Pizza Dough in the can for this because I wanted a thinner crust pizza)
1 egg white, lightly beaten
1/2 lb. chicken breast cut into bite-size pieces
1 small onion, sliced (smaller if you want to hide it from your kids)
1 small sweet yellow (or green, to save money) pepper, julienned
1/4 tsp. lemon-pepper seasoning (or lemon juice with some pepper)
1 tbsp. olive oil
1/4 cup prepared pesto (I prefer the Classico brand in a jar...or you can make it home-made)
3 tomatoes, thinly sliced
3/4 cup mozzarella cheese (or a little more)
Spread dough on ungreased pan (rectangular or circular). Prick dough with a fork. Brush with egg white. Bake at 400 degrees for 10 min. or until just starting to brown.
In large skillet, saute chicken, onion, pepper, lemon-pepper seasoning in oil until chicken is no longer pink.
Spread pesto over crust. Top with chicken mixture, cheese and tomatoes. Bake 12-15 min. longer or until cheese is melted and crust is lightly browned.
1 egg white, lightly beaten
1/2 lb. chicken breast cut into bite-size pieces
1 small onion, sliced (smaller if you want to hide it from your kids)
1 small sweet yellow (or green, to save money) pepper, julienned
1/4 tsp. lemon-pepper seasoning (or lemon juice with some pepper)
1 tbsp. olive oil
1/4 cup prepared pesto (I prefer the Classico brand in a jar...or you can make it home-made)
3 tomatoes, thinly sliced
3/4 cup mozzarella cheese (or a little more)
Spread dough on ungreased pan (rectangular or circular). Prick dough with a fork. Brush with egg white. Bake at 400 degrees for 10 min. or until just starting to brown.
In large skillet, saute chicken, onion, pepper, lemon-pepper seasoning in oil until chicken is no longer pink.
Spread pesto over crust. Top with chicken mixture, cheese and tomatoes. Bake 12-15 min. longer or until cheese is melted and crust is lightly browned.
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