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Frozen bread dough makes a handy crust for this chicken-and-pesto-filled tart.




  • On a lightly floured surface, roll bread dough into a 10-inch circle. Place in a greased 11-inch tart pan with a removable bottom, pressing to fit into pan. Prick crust with a fork. Brush with beaten egg. Bake in a 400-degree F. oven for 12 to 15 minutes or until brown. Transfer to a wire rack (leave oven on).

  • Meanwhile, in a large skillet heat oil. Stir-fry chicken, onion, sweet pepper, and lemon-pepper seasoning over medium-high heat for 4 to 5 minutes or until chicken is no longer pink and vegetables are crisp-tender. Spread pesto atop the crust. Top with chicken mixture, tomato, and fresh mozzarella.

  • Bake in a 400-degree F. oven for 10 to 15 minutes or until heated through and cheese is melted. Remove from pan; place on a serving platter. Cut into wedges. Makes 6 servings.

Nutrition Facts

404 calories; 18 g total fat; 6 g saturated fat; 74 mg cholesterol; 299 mg sodium. 38 g carbohydrates; 1 g fiber; 23 g protein; 9 mg vitamin c; 273 mg calcium;


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