French bread chicken pizza
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground chicken thighs |
| ¼ | cup | Fresh cilantro -- chopped |
| ¼ | teaspoon | Ground red pepper |
| 1 | pounds | French bread loaf -- about |
| 16 | Inches long | |
| ½ | cup | Tomato sauce |
| 2 | tablespoons | Pesto sauce -- commercial |
| 4 | Plum tomatoes -- thinly | |
| Sliced | ||
| 2 | ounces | Mozzarella cheese, part skim |
| Milk -- shredded | ||
| 2 | ounces | Fontina cheese -- shredded |
Directions
Cook chicken in a medium-size nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Combine chicken, cilantro, and red pepper in a bowl; set aside. Slice bread in half lengthwise; place bread, cut side up, on a baking sheet. Broil 5½ inches from heat 1 minute or until lightly browned. Remove from oven, and set aside. Combine tomato sauce and pesto sauce; stir well, and spread evenly over cut side of bread halves. Top with tomato slices and chickeen mixture.
Sprinkle with cheeses. Broil 5 ½ inches from heat 2 minutes or until cheese melts. Cut each bread half into 4 pieces.
Recipe By : Cooking Light, Jul/Aug 1993, p. 114 From: Cindy@... (Cindy Johnston