Ingredients

1 teaspoon olive oil
3/4 lb boneless skinless chicken breast; cut into 1/2-inch pieces
1 red bell pepper; cut into strips
1 teaspoon dried rosemary or oregano; crushed
1/4 cup prepared refrigerated pesto
1 1/2 cup (6 oz.) sargento fancy shredded piz; za double cheese divided
3 tablespoon green anise slices
1/2 cup (2 oz) sargento fancy shredded parm; esan cheese
1 italian bread shell or prepared piz; za cru, (16 oz., 12-inch)

Procedure

1. Heat oil in large nonstick skillet over medium-high heat. Add chicken, peppers and rosemary; stir-fry about 5 minutes or until chicken is no longer pink. Remove from heat.

2. Line large baking sheet with foil Place bread shell on baking sheet; spread evenly with pesto. Sprinkle with 3/4 cup Pizza double Cheese. Arrange chicken mixture over cheese; top with remaining Pizza Double Cheese, green onion and Parmesan cheese.

Bake at 450-F 12 to 14 minutes or until cheese is melted and light golden bromn. Cut into wedges to serve. 6 servings.

Recipe by: Family Circle
pizza