stuffed-crust chicken pizza

• Prep: 35 min. Bake: 10 min.
• Yield: 12 Servings

35 10 45

Ingredients

• 2 tubes (13.8 ounces each) refrigerated pizza crust
• 10 pieces string cheese
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 small onion, chopped
• 2 tablespoons Filippo Berio® Extra Virgin Olive Oil
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup pizza sauce
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup pitted ripe olives, chopped

Directions

• Unroll both pizza crusts and place in a greased 15-in. x 10-in. x 1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
• Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake at 425° for 5 minutes.
• Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, rosemary, salt and pepper.
• Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
• Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.

Nutritional Facts 1 piece equals 351 calories, 14 g fat (6 g saturated fat), 38 mg cholesterol, 926 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein.