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Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2 pizzas
Preptime   25 min

Whole Wheat Lavash Bread, pre made crust or Gluten Free crust
olive oil (1 TBS)
1 small white onion, sliced
1 cup basil pesto sauce
2 tomatos, sliced
2 seasoned chicken breasts, prepared
1 can artichokes
8 oz mozzarella cheese
¼ cup italian parsley

Preheat oven to 425 degrees.In a skillet, heat olive oil over medium heat. Add onions. Season with salt and pepper. Cook until caramelized. Spread basil pesto sauce over lavash bread. Top with caramelized onions, tomatoes, chicken, and artichokes. Tear off chunks of mozzarella, and arrange evenly.
Cook pizza for 12-15 minutes, or until cheese is bubbly and edges of pizza are golden brown.
Make Ahead- Assemble the pizza when you have time and refrigerate until you are ready to bake. It will last 1-2 days in the refrigerator. Make sure to cover tightly with plastic wrap so that the pesto doesn’t turn a funky green color!
Freezer- This pizza does really well in the freezer. Place assembled pizza that has been wrapped in plastic wrap on a baking sheet. Place baking sheet in the freezer for 1-2 hours or until pizza is frozen through. Remove baking sheet. and place frozen pizza in the freezer. To cook- preheat oven to 425 and allow the pizza to cook 5-10 minutes longer than original recipe baking time.

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You can add this CHICKEN PESTO PIZZA recipe to your own private DesktopCookbook.


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