Fresh Mozzarella and Pesto Tart
Recipe from
Better Homes and Gardens
Frozen bread dough makes a handy crust for this chicken-and-pesto-filled tart.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
42 mins
Ingredients
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1 16-ounce loaffrozen whole wheat or white bread dough, thawedsee savings
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1beaten eggsee savings
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1 tablespoonolive oil or cooking oilsee savings
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1/2 poundskinless, boneless chicken breasts or thighs, cut into bite-size piecessee savings
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1small onion, sliced and separated into ringssee savings
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1small yellow or green sweet pepper, cut into thin strips (1/2 cup)see savings
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1/4 teaspoonlemon-pepper seasoningsee savings
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1/4 cuppestosee savings
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3plum tomatoes (Italian style), thinly slicedsee savings
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6 ouncessmoked or regular fresh mozzarella, thinly slicedsee savings
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Directions
1.
On a lightly floured surface, roll bread dough into a 10-inch circle. Place in a greased 11-inch tart pan with a removable bottom, pressing to fit into pan. Prick crust with a fork. Brush with beaten egg. Bake in a 400-degree F. oven for 12 to 15 minutes or until brown. Transfer to a wire rack (leave oven on).
2.
Meanwhile, in a large skillet heat oil. Stir-fry chicken, onion, sweet pepper, and lemon-pepper seasoning over medium-high heat for 4 to 5 minutes or until chicken is no longer pink and vegetables are crisp-tender. Spread pesto atop the crust. Top with chicken mixture, tomato, and fresh mozzarella.
3.
Bake in a 400-degree F. oven for 10 to 15 minutes or until heated through and cheese is melted. Remove from pan; place on a serving platter. Cut into wedges. Makes 6 servings.
Nutrition information
Per serving: Calories 404, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 74 mg, Sodium 299 mg, Carbohydrate 38 g, Fiber 1 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 27%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.
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