Weeknight French Bread Pizzas

Weeknight French Bread Pizzas

Ingredients

1 loaf Dierbergs Supremo Italiano Bread
Olive oil no-stick cooking spray
½ to 1 cup Classic Basil Pesto
1 container (1 pound) Dierbergs Signature Smokehouse Pulled chicken
1 package (16 ounces) thin sliced fresh mozzarella (Bel Gioioso)
1 cup Dierbergs Kitchen Signature House-Made Marinara Sauce
1 bag (8 ounces) Dierbergs shredded mozzarella cheese
1 container (6 ounces) olive tapenade

Directions

Slice bread in half lengthwise. Slice each bread piece crosswise into 3 pieces (total of 6 pieces of bread).

Place bread cut-side up on foil-lined jellyroll pan. Lightly coat top of bread with cooking spray.

Broil 6 inches from heat source until lightly browned, about 3 minutes.

FOR ADULTS: PESTO PIZZA  Spread some of the pesto sauce over 3 bread slices. Top each with ⅓ cup chicken and 4 fresh mozzarella slices.

Bake pizzas in 400°F. oven until cheese is melted and lightly browned, about 10 to 15 minutes.

Sprinkle olive tapenade over pesto pizzas. Serve immediately.


FOR KIDS: CHICKEN PIZZA  In medium bowl, stir together ½ cup marinara sauce and 1 cup chicken until well mixed.

Spread some of the remaining marinara sauce over remaining 3 bread slices.

Divide chicken among these bread slices and top each with shredded cheese.

Bake pizzas in 400°F. oven until cheese is melted and lightly browned, about 10 to 15 minutes.

Calories 646 ; Fat 28g; Sat. Fat 11g; Cholesterol 86mg; Sodium 1483mg; Carbohydrate 61g; Fiber 3g; Protein 45g

Servings: 6
Serving Size: Per adult pizza with 1 tablespoon tapenade

Per Serving
Calories: 960
Cholesterol: 113 mg
Fat: 52 g
Sodium: 1076 mg
Carbohydrates: 67 g
Protein: 40 g
Fiber: 2 g Saturated Fat: 14 g