BABY POTATO PIZZA CRUST with chicken, pesto, and sun-dried tomatoes

BABY POTATO PIZZA CRUST with chicken, pesto, and sun-dried tomatoes

This substantial pizza makes a great lunch or dinner when paired with a simple green salad. Top with sour cream or more pesto for an additional boost of flavor.

BABY POTATO PIZZA CRUST with chicken, pesto, and sun-dried tomatoes

BABY POTATO PIZZA CRUST with chicken, pesto, and sun-dried tomatoes

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 313 kcal

Ingredients
  

  • 1/2 teaspoon olive oil
  • 1 Baby Potato Pizza Crust
  • ¼ cup Basil Walnut Pesto
  • ¼ cup (1 ounce) shredded low-moisture mozzarella cheese
  • ounces cooked chicken
  • ounces (8 large) sun-dried tomatoes

Instructions
 

  • Preheat the oven to 400 degrees.
  • Place the pizza crust on a 14-inch pizza tray that has been lightly brushed with olive oil.
  • Spread the pesto on top of the pizza crust and sprinkle on the cheese. Lay the chicken and sun-dried tomatoes on top.
  • Bake on the bottom rack of the oven for 5-7 minutes or until the cheese is melted and the toppings are heated through.

NUTRITION

Serving: 2🍕slices (1/4 of pizza) | Calories: 313kcal | Carbohydrates: 32g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 530mg | Fiber: 5g | Sugar: 2g
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