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Chicken Pesto Pizza
Makes 4 servings

1 (16-ounce) package Italian bread shell refrigerated pizza crust (12 to 14 inches in diameter)
1 (7-ounce) container refrigerated basil pesto
1 cup chopped cooked chicken
4 Roma (plum) tomatoes, chopped
1 1/2 cups shredded provolone cheese (6 ounces)

1. Heat oven 450 degrees. Place bread shell on ungreased cookie sheet. Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

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