Fresh Mozzarella And Pesto Tart - cooking recipe

Ingredients

1 (16 oz.) loaf frozen whole wheat or white bread dough
1 beaten egg
1 Tbsp. olive oil or cooking oil
1/2 lb. skinless, boneless chicken breasts or thighs
1 small yellow or green sweet pepper
1/4 tsp. lemon pepper seasoning
1/4 c. pesto
3 plum tomatoes, thinly sliced
6 oz. smoked or regular fresh Mozzarella, thinly sliced
1 small onion, sliced and separated into rings

Preparation

Thaw bread dough.
Cut chicken in bite size pieces.
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 fork.
Brush with beaten egg.
Bake in a 400\u00b0 oven for 12 to 15 minutes or until brown.
Transfer to a wire rack, leaving oven on.
Meanwhile, in a large skillet, heat oil, stir-fry chicken, onion, pepper and lemon pepper seasoning over medium heat for 5 to 6 minutes or until chicken is no longer pink and vegetables are crisp and tender. Spread pesto atop the crust.
Top with chicken mixture, tomatoes and fresh Mozzarella.
Bake in a 400\u00b0 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.
Serves 6.