Garlicky Chicken Pizza

Tomatoes, olives and goat cheese really brighten up this white pizza. I like to cook extra chicken for this recipe while making another meal. Just make sure the tomatoes are well drained to keep the crust nice and crispy.

Ingreadient:

• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, well drained
• 1 large onion, thinly sliced (about 1 cup)
• 1/3 cup pitted kalamata olives, halved
• 2 cups cubed or shredded cooked chicken
• 1-1/3 cups crumbled goat cheese
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper

Direction

1. Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned.
2. Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.