Pizza Provencal

Pizza Provencal
Photo by Randy Mayor

Ingredients

  • 2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces)
  • 3 tablespoons drained oil-packed sun-dried tomatoes
  • 1 teaspoon water
  • 1 ½ teaspoons minced fresh garlic
  • 2 tablespoons fresh lemon juice
  • 1 (16-ounce) loaf Italian bread, split in half horizontally
  • ¾ cup (3 ounces) crumbled goat cheese
  • + 4 more ingredients
    • 2 tablespoons chopped fresh basil
    • ¼ cup niçoise olives, pitted
    • 1 teaspoon grated lemon rind
    • 3 tablespoons fresh basil leaves

1. Preheat oven to 450°. 2. Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450° for 10 ...

View full recipe at My Recipes

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