Olive Pesto Pizza

Olive Pesto Pizza
from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:

8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
Dried basil, oregano and thyme to taste

TO PREPARE:

Rinse the chicken and pat dry. Saute the chicken in a
skillet or grill the chicken over hot coals for several
minutes or until almost done. Let stand until cool.
Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
is blistered and charred on all sides, turning
frequently. Place the red pepper in cold water until the
skin is easily removed; discard the skin. Julienne the
red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet. Spread with the
pesto. Arrange the chicken over the pesto so that each
wedge of pizza will have a chicken strip. Top with red
pepper. Sprinkle with a mixture of goat cheese, garlic,
basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
bubbly.

SERVINGS: 2