Categories: dinner, not tried

Ingredients

• 2 tomatoes
• 1/2 teaspoon salt
• 3 tablespoons and 1 teaspoon olive oil
• 1 11 ounce package refrigerated pizza crust
• 1 cup basil leaves
• 1/4 cup toasted pecan halves
• 1 ounce shredded Parmesan cheese
• 2 cups shredded Provolone cheese
• 2 cups diced cooked chicken
• 2 garlic cloves, pressed

Directions

1. Preheat oven to 425 degrees

2. Slice tomatoes into thin discs and spread out on a paper towel.

3. Sprinkle with salt and let stand for 10 minutes.

4. Blot tops of tomatoes with a paper towel and set aside.

5. Coat cookie sheet with 1 teaspoon of the oil.

6. Unroll crust onto the sheet.

7. Bake 10 to 13 minutes or until golden brown.

8. Meanwhile, finely chop basil and pecans.

9. Combine basil, pecans, half of the Parmesan cheese, half of the provolone cheese, chicken, remaining 3 tablespoons of oil and garlic into a mixing bowl.

10. Mix well.

11. Remove crust from the oven.

12. Sprinkle crust with remaining Parmesan cheese

13. Top with tomatoes and chicken mixture and remaining provolone cheese.

14. Bake 5 to 7 minutes or until cheese is melted.

15. Cut into squares and serve.

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