Ingredients
- 2 tomatoes
- 1/2 teaspoon salt
- 3 tablespoons and 1 teaspoon olive oil
- 1 11 ounce package refrigerated pizza crust
- 1 cup basil leaves
- 1/4 cup toasted pecan halves
- 1 ounce shredded Parmesan cheese
- 2 cups shredded Provolone cheese
- 2 cups diced cooked chicken
- 2 garlic cloves, pressed
Directions
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Preheat oven to 425 degrees
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Slice tomatoes into thin discs and spread out on a paper towel.
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Sprinkle with salt and let stand for 10 minutes.
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Blot tops of tomatoes with a paper towel and set aside.
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Coat cookie sheet with 1 teaspoon of the oil.
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Unroll crust onto the sheet.
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Bake 10 to 13 minutes or until golden brown.
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Meanwhile, finely chop basil and pecans.
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Combine basil, pecans, half of the Parmesan cheese, half of the provolone cheese, chicken, remaining 3 tablespoons of oil and garlic into a mixing bowl.
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Mix well.
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Remove crust from the oven.
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Sprinkle crust with remaining Parmesan cheese
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Top with tomatoes and chicken mixture and remaining provolone cheese.
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Bake 5 to 7 minutes or until cheese is melted.
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Cut into squares and serve.