WHAT'S IN IT?
1 rotisserie chicken
1 stalk of romaine lettuce, chopped
1/2 cup of reduced-fat Feta cheese
¼ cup of shredded mozzarella
1 garlic clove pressed
½ cup sliced grape tomatoes
1 small can of sliced black olives
½ cup of low-fat pesto
1 whole wheat Boboli pizza crust
HOW TO MAKE IT:
Pre-heat oven to 350. Place Boboli on rack and bake for 10-12 minutes or until the crust is firm. In a skillet add 1 tsp of olive oil, drop in ¾ of chopped romaine lettuce, sauté’ until leaves become slightly soft and remove from heat. Set romaine aside and in same skillet add tomatoes and garlic.
Sauté until tomatoes are slightly soft. Remove from heat. Combine tomatoes and black olives in a bowl, add sea salt and cracked pepper.
Pull the pizza crust from the oven and top with pesto, top with lettuce, add the tomato olive mixture, tear small pieces rotisserie chicken and sprinkle on top, adding the shredded mozzarella.
Pop back in oven for about 3-5 minutes, pull out and top with feta cheese!