- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1 cup cut-up cooked chicken
- 1/3 cup basil pesto
- 1 (8 ounce) package ready-to-serve pizza crust (6 inches in diameter)
- 2 tablespoons grated Parmesan cheese
- 1/2 cup shredded lettuce
- Heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot.
- Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.