French Bread Chicken Pizza
poultry
1/2 pound ground chicken thighs
1/4 cup fresh cilantro; chopped
1/4 teaspoon ground red pepper
1 pound French bread loaf; about 16 inches long
1/2 cup tomato sauce
2 tablespoons pesto sauce; commercial
4 plum tomatoes; thinly sliced
2 ounces mozzarella cheese, part skim milk; shredded
2 ounces fontina cheese; shredded
Cook chicken in a medium-size nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Combine chicken, cilantro, and red pepper in a bowl; set aside. Slice bread in half lengthwise; place bread, cut side up, on a baking sheet. Broil 5 1/2 inches from heat 1 minute or until lightly browned. Remove from oven, and set aside. Combine tomato sauce and pesto sauce; stir well, and spread evenly over cut side of bread halves. Top with tomato slices and chickeen mixture. Sprinkle with cheeses. Broil 5 1/2 inches from heat 2 minutes or until cheese melts. Cut each bread half into 4 pieces.
NOTES : Can substitute provolone for fontina cheese. 287 calories per one 4-inch long piece.
Contributor: Cooking Light, Jul/Aug 1993, p. 114
Yield: 8 servings
Preparation Time: 18:00
