The secret to this delicious flatbread is the homemade pesto.
Preheat oven to 425°F (220°C). Line Stackable Cooling Rack with paper towels. Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade. Place tomatoes on cooling rack; sprinkle with salt. Let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towels; set aside.
Brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll crust onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 11-13 minutes or until golden brown.
Meanwhile, finely chop basil and pecans using Food Chopper. Grate Parmesan cheese using Microplane® Adjustable Fine Grater. Combine basil, pecans, half of the Parmesan cheese, half of the Provolone cheese, chicken, remaining 3 tbsp (45 mL) oil and garlic pressed with Garlic Press in Classic Batter Bowl; mix well.
Remove pan from oven to cooling rack. Sprinkle crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining Provolone cheese. Bake 5-7 minutes or until cheese is melted. Cut into squares using Pizza Cutter.
U.S. Nutrients per serving: Calories 350, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 21 g, Protein 22 g, Sodium 630 mg, Fiber 1 g
If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Unroll crust over bottom of pan. Bake 16-18 minutes or until golden brown. Proceed as recipe directs; baking 6-8 minutes.
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