TUSCANY CHICKEN CHEESE PIZZA
From Kim Reid
1 t. olive oil
1 lb. boneless skinless chicken breast, cubed
1 t. dried oregano
1 can regular rotel, drained
1 16-oz. Italian bread shell or 12" prepared pizza crust
1/4 cup refrigerated pesto
1 1/2 cups shredded cheese blend
3 T. green onions, slices (optional)
1/2 cup parmesan cheese
Cook chicken and oregano in oil about 5 minutes.
When chicken is cooked, mix in the rotel.
Spread pesto over crust, then half of the shredded cheese blend, then chicken mixture, then rest of cheese blend, then onions, and parmesan cheese.
Bake at 450 degrees for 12-15 minutes. Enjoy! Best pizza ever!
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