Pesto Chicken Focaccia Bread Pizza

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 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 


  1. Preheat oven to 375 degrees F.
  2. Cut the Focaccia bread open so that you now have two thin bread slices.
  3. Top with pesto, chicken, cheese, onion and basil.
  4. Cook for 15-20 minutes or until the bread begins to brown lightly.
  5. Remove from the oven, let cool and cut small triangles. Serve immediately and enjoy!