OK all I can say about this is Yummy!!!! This is a great summer recipe I love.
2-3 plum tomatoes
1/2 tsp kosher salt
3 tbsp plus i tsp olive oil divided
1 pkg refrigerated thin crust pizza crust (see cooks tip)
1 cup loosely packed fresh basil leaves
1/4 cup pecan halves
1 0z Parmesan cheese divided
2 cups shredded provolone cheese divided
2 cups diced cooked chicken
2 garlic cloves pressed
Preheat oven to 425. Line stackable cooling rack with paper towels. Slice tomatoes, place tomatoes on cooling rack sprinkle with salt. Let stand 10 min or until salt is dissolved. Blot tops of tomatoes with paper towels, set aside.
Brush Lg bar pan (you can use a cookie sheet the stoneware just really makes this) with 1 tsp of the oil. Unroll crust onto bottom of the pan gently stretching and pressing dough to cover bottom. bake 11-13 min or until golden brown
finely chop basil and pecans. Grate Parmesan cheese. Combine basil, pecans, half of the Parmesan cheese, half of the provolone cheese, chicken, remaining oil, and garlic mix well.
remove pan to cooling rack. sprinkle crust with remaining Parmesan cheese. Top with tomatoes, chicken mixture, and remaining provolone cheese. Bake 5-7 min or until cheese is melted. Cut into squares and enjoy!!
Cooks tip: if desired 13.8 oz pizza crust can be substituted for the thin crust. Unroll crust to cover the bottom and bake for 16-18 min or until golden brown. proceed as recipe directs bake for 6-8 min.
Have fun I hope you like this one.
