Ingredients:

-1 (10 ounce) package refrigerated pizza dough
-1/4 cup prepared pesto
-6 tablespoons ricotta cheese
-1 1/2 ounces shredded mozzarella cheese (scant 1/2 cup)
-1 ounce sun-dried tomatoes, chopped
-5 ounces grilled chicken breast (1 boneless, skinless chicken breast half), cut into bite-size pieces
-1 teaspoon grated Parmesan/Romano mixture
-2 1/2 tablespoons extra-virgin olive oil
-parsley sprigs for garnish

1. Preheat oven to 400 degrees F
2. Unroll pizza dough and place on greased baking sheet
3. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough
4. Lift one edge of dough and stretch over the filling to form a half-moon
5. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal
6. Prick top with fork to allow steam to escape
7. Brush with olive oil
8. Bake in preheated oven 8 to 10 minutes, or until golden brown
9. Let stand 5 minutes before serving
10. Garnish with parsley

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