5 ounces grilled chicken breast (1 boneless, skinless chicken breast half), cut into bite-size pieces
1 teaspoon grated Parmesan/Romano mixture
2 1/2 tablespoons extra-virgin olive oil
Parsley sprigs for garnish
Heat oven to 400 degrees F.
Unroll pizza dough and place on greased baking sheet.
Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle
of dough. Lift one edge of dough and stretch over the filling to form a half-moon.
Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge
around the seal.
Prick top with fork to allow steam to escape.
Brush with olive oil.
Bake in preheated oven for 8 to 10 minutes, or until golden brown.
Let stand for 5 minutes before serving.
Garnish with parsley.
Yield: 2 to 3 servings
Source: Louise's Italian Cafe, Milwaukee, Wisconsin