Chicken Pesto Pizza

1

can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

1/2

cup refrigerated basil pesto (from 7-oz container)

2

cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)

1

cup shredded cooked chicken breast

2

large plum (Roma) tomatoes, thinly sliced

Fresh basil leaves, if desired

• 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
• 2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
• 3 Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
• 4 Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.