Chicken, Pesto and Tomato Flatbread

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Roll out refrigerated pizza dough onto a baking sheet that has been well oiled so that it fills up the entire sheet.

3. 3

   Bake for about 12 minutes or until crust is golden brown.

4. 4

   While the crust is baking, place sliced tomatoes on paper towels and sprinkle with kosher salt.

5. 5

   Allow to sweat for 10 minutes and then blot with paper towels.

6. 6

   Combine shredded chicken, pesto and mozzarella in a bowl.

7. 7

   Stir until thoroughly combined.

8. 8

   Once the crust is done, sprinkle with 1/4 cup of Parmesan cheese.

9. 9

   Top with chicken mixture and then spread tomatoes over entire flatbread.

10. 10

    Place back in the oven to bake for 5-7 minutes or until cheese is bubbly and melted.

11. 11

    Sprinkle with remaining 1/4 cup Parmesan.

12. 12

    Slice and serve.

13. 13

    (Adapted from Pampered Chef.)

* Per serving · 4 servings · Values may vary.