Tom's Parm Pesto Chicken Pizza

Tom's Parm Pesto Chicken Pizza

Ingredients

• 1 thin pizza crust
• 1 cooked chicken breast, shredded
• 6 garlic cloves, roasted and mashed
• 1/4 cup Celia's Parmesan Pesto Dipping Oil
• 1 small onion, halved and sliced
• 2 tablespoons butter
• 2-4 tablespoons Celia's Traditional balsamic vinegar
• 1/2 cup sliced mushrooms (optional)
• 1/2 tablespoon sugar substitute or 1/2 tablespoon sugar
• 1 small tomato, seeded, halved and sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded (or grated)

Directions

1. Preheat oven to 400.
2. Melt 1 tbs butter over med-high heat until it starts to foam.
3. Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
4. Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
5. Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
6. Meanwhile, Spread Parmesan Pesto over crust.
7. Spread roasted garlic over crust
8. Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
9. Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned