Italian style Chicken-Pesto pizza

INGREDIENTS:

• 1/4 cup yellow cornmeal

• 1 refrigerated thin-crust pizza dough

• 1/4 cup pesto

• 8 slices fresh mozzarella cheese

• 1 cup ricotta cheese

• 1 cup chicken

• 1 cup cherry tomatoes, halved

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

2. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

3. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.

4. Top with mozzarella, dollops of ricotta, chicken and tomatoes. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.

5. Your pizza is ready to serve.