Quick and yummy pizza's

So I found this recipe on Food Network, and it was even from nutrition expert, Dana White. They are easy, fast, healthy and Cannon LOVED them!

Yummy Pizza's

Whole wheat english muffins
Pizza sauce - either homemade or store bought
shredded part-skim mozzarella cheese (she said fat-free is filled with fillers so part-skim is better )
Sliced olives
Chopped green pepper
Fresh chopped basil leaves

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Presto Pesto Chicken Pizza

Yields 8 slices

1 ready to bake 12” pizza crust or mini crusts as pictured above (like Boboli or Mamma Mary’s)

1-2 Tbs olive oil

1 packet creamy pesto sauce or regular pesto sauce (prepared- about 1 cup)

Shredded mozzarella cheese

Approx. ½ pound cooked chicken breast (shredded or cubed)

1 small jar marinated artichoke hearts

1 small jar roasted red peppers

Preheat oven to 450⁰F.  Place pizza crust on baking sheet and brush with olive oil, making sure to brush to the edges. Spread prepared pesto sauce over crust and top with chicken and ¾ of the cheese. Arrange artichoke hearts and roasted peppers on top and sprinkle with remaining cheese.

Reduce oven temperature to 425⁰F.  Bake for 7-10 minutes or until crust reaches desired amount of browning. Cool for 5 minutes before slicing. Serve and enjoy!

TIP #1: I usually make this when I have baked chicken left over from a previous meal.

TIP #2: If I have any leftover ingredients after making this, I use them to make Mediterranean wraps or grilled sandwiches.