Ingredients:
1 boneless, skinless chicken breast, sliced into thin strips
2 Tbsp olive oil
2 Tbsp parmesan cheese
1 clove of garlic, minced
Fresh black pepper to taste
4 Tbsp basil pesto, divided
1 cup mozzarella cheese, shredded and divided
¼ cup artichoke hearts, chopped
2 D’Italiano® Thintini™, Original, or 100% Whole Wheat, or Red Pepper, separated
Fresh basil (optional)
Balsamic glaze (optional)
Directions:
Preheat oven to 400°
In a bowl, combine chicken strips, olive oil, parmesan cheese and minced garlic tossing to coat. Turn into a dry, pre-heated non-stick frying pan. Cook 6-8 minutes over medium heat, turning to ensure cheese has browned a bit. Set aside.
Place Thintini™ halves cut side up on an ungreased cookie sheet. Spread 1 Tbsp pesto on each. Top each with ¼ cup mozzarella cheese. Divide chicken and artichoke hearts into four equal portions, and place on each Thintini™.
Bake for 10 minutes or until cheese has melted and crust is slightly crispy around the edges.
Top with fresh basil ribbons and balsamic glaze if desired.
Makes 4 mini pizzas.