Thanks to the convenience of ready-made bread dough, this 'tart' (more like a pizza) is easy to assemble and ready to eat in no time.

Chicken Pesto Tart

1/2 loaf frozen whole wheat bread dough, thawed
1 tablespoon vegetable oil
1 whole chicken breast, boneless, skinless, cut into strips
2 cups mixed bell pepper strips
1 medium onion, sliced
1/4 cup prepared pesto
1 1/2 cups (6 ounces) shredded Wisconsin Provolone cheese

1. Roll or hand stretch dough to fit a 9 inch pie plate.
2. In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes.
3. Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
4. Distribute mixture over bread dough; top with cheese.
5. Bake at 400°F (205°C) for 25 to 30 minutes or until crust is golden brown.
6. Let stand 5 minutes before serving.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.