1 (7-8-inch) whole grain pizza dough
1 (6.5-ounce) jar sun dried tomato pesto
¾ 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)
- Preheat the oven to 475ºF. Lightly ﬂour a pizza pan.
- Stretch the pizza dough thin, to 10-12 inches. Place on the pizza pan.
- Spread the sun-dried tomato pesto evenly over the dough. Top with the rest of the ingredients, in the order above.
- Bake for 15 to 20 minutes, or desired doneness.
Recipe and photo courtesy of Mooney Farms.
Total Fat: 27g
Saturated Fat: 5g