Pesto Chicken Focaccia Bread Pizza
- 1 Canyon Bakehouse Gluten Free Rosemary and Thyme Focaccia Bread
- 1 cup of pesto
- 4 oz. of cooked chicken, cubed
- ½ red onion chopped finely
- ½ cup of basil
- 1 cup of grated mozzarella cheese
- Preheat oven to 375 degrees F.
- Cut the Focaccia bread open so that you now have two thin bread slices.
- Top with pesto, chicken, cheese, onion and basil.
- Cook for 15-20 minutes or until the bread begins to brown lightly.
- Remove from the oven, let cool and cut small triangles. Serve immediately and enjoy!