The farmers' markets are starting to turn red with fresh tomatoes, and before long, home gardeners will begin harvesting, too. This week, we'll offer ideas for how to slice, dice and enjoy summer's best fruit. Today's recipe comes from Taste of Home magazine.
1 prebaked 12-inch thin whole wheat pizza crust
1/2 cup reduced-fat ranch salad dressing
6 slices reduced-fat provolone cheese
2 cups shredded cooked chicken breast
1 medium tomato, thinly sliced
2 green onions, thinly sliced
1 tablespoon grated Parmesan cheese
Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with salad dressing. Top with provolone cheese, chicken, tomato and onions. Sprinkle with Parmesan cheese. Bake at 450 degrees for 10-12 minutes or until cheese is melted and edges are lightly browned. Yield: 6 servings.
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