MOZZARELLA TART WITH PESTO

Mozzarella Tart with Pesto image

Solve your dinnertime dilemma with a recipe for our mozzarella and pesto tart from My Food and Family. This easy mozzarella and pesto tart is ready in no time!

Provided by My Food and Family

Categories Home

Time 37m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 loaf (16 oz.) frozen white bread dough, thawed
1 egg, beaten
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small red onion, sliced, separated into rings
1/4 tsp. crushed red pepper
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 small red bell pepper, roasted, cut into thin strips
2 plum tomatoes, thinly sliced
6 oz. POLLY-O Fresh Mozzarella Cheese, thinly sliced

Steps:

Heat oven to 400°F.
Spray 11-inch tart pan with removable bottom with cooking spray. Roll out dough on lightly floured surface into an 11-inch circle. Place in prepared pan. Prick dough several times with fork. Brush with egg. Bake 12 to 15 min. or until golden brown.
Meanwhile, heat dressing in a large skillet on medium-high heat. Add chicken, onions and crushed red pepper; cook and stir 5 min. or until chicken is no longer pink and onions are crisp-tender.
Spread crust with pesto sauce. Top with chicken mixture, roasted red peppers, tomatoes and cheese.
Bake 10 to 12 min. or until chicken is done and cheese is melted. Remove tart from rim of pan. Cut into wedges to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 7 g, Protein 17 g