Source: Louise's Italian Cafe, Milwaukee, Wisconsin

1 (10 ounce) package refrigerated pizza dough
1/4 cup prepared pesto
6 tablespoons ricotta cheese
1 1/2 ounces shredded mozzarella cheese (scant 1/2 cup)
1 ounce sun-dried tomatoes, chopped
5 ounces grilled chicken breast (1 boneless, skinless chicken
    breast half), cut into bite-size pieces
1 teaspoon grated Parmesan/Romano mixture
2 1/2 tablespoons extra-virgin olive oil
Parsley sprigs for garnish

Preheat oven to 400 degrees F.

Unroll pizza dough and place on greased baking sheet.

Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.

Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8 to 10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Makes 2 to 3 servings.