Monday, May 17, 2010

Chicken, Pesto & Tomato Flatbread

A yummy appetizer!! I got this recipe after trying it at a Pampered Chef party.

2-3 plum tomatoes
1/2 tsp salt
3 Tbs plus 1 tsp olive oil, divided
1 pkg refrigerated thin crust pizza crust
1 cup loosely packed fresh basil leaves ( I used dried - but don't know the equivalent - maybe 1 - 2 TBS.
1/4 cup pecan halves, toasted (optional)
2 cups shredded provolone cheese, divided
1 cup Parmesan cheese, divided
2 cups diced cooked chicken breasts
2 garlic cloves, pressed

Preheat oven to 425 degrees. Slice tomatoes and sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.

Brush large bar pan with 1 tsp of olive oil. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11 - 13 minutes or until golden brown.

Meanwhile, finely chop basil and pecans. Combine basil, pecans, half of Parmesan cheese, half of provolone cheese, chicken, remaining 3 TBS of olive oil and garlic; mix well.

Sprinkle crust with remaining parmesan cheese; top with tomatoes, chicken mixture and then remaining provolone cheese. Bake 5 - 7 minutes or until cheese is melted. Cut into squares and serve.

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