Whole grain pizza crust is available in the refrigerated or frozen section of the grocery store. It’s perfect for a quick weeknight dinner. This recipe uses sun-dried tomato pesto instead of classic tomato sauce to add an extra bite.
1 (7-8-inch) whole grain pizza dough
1 (6.5-ounce) jar sun dried tomato pesto
3/4 cup shredded mozzarella
1 cup diced, cooked chicken breast
½ medium red onion, thinly sliced
½ cup well-drained artichoke hearts
½ cup well-drained and sliced pitted black olives
½ cup diced bell pepper (any color)
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Recipe and photo courtesy of Mooney Farms.
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