Provolone Pizza with Chicken and Pesto
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves, cut into strips
- 1 medium green bell pepper, diced
- 1 medium red or orange pepper, diced
- 1 medium onion, thinly sliced
- ⅓ cup prepared pesto
- 1½ cups (6 ounces) shredded provolone cheese
- 1 (12-inch) prebaked pizza crust
Instructions:
Even better than it looks, and even better than that the second day.
- Preheat the oven to 400°F.
- In a skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until the chicken is browned, 5 to 7 minutes. Add the peppers and onions, and continue to sauté until browned, 4 to 5 minutes. Stir in the pesto.
- Place the pizza crust on a pizza pan or large baking sheet. Spoon the chicken mixture on the crust; top with the cheese. Bake for 10 to 12 minutes or until the cheese is bubbly.