Chicken Pesto Pizza
½ c. OLIVE MILL Pesto alla Genovese
1 12″ pre-baked pizza crust
2 cups cooked chicken breast strips
1 6 oz. jar artichoke hearts, drained
½ c. shredded fontina cheese
Preheat the oven to 450 degrees. Spread pesto over the crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8-10 minutes until cheese is melted and lightly browned.
