Recipes

Prep/Cook Time: 30 Minutes
Servings: 6
Average Rating:

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1	package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.) (220)
2	medium to large onions (1 red and 1 yellow)
4	tablespoons butter
1 1/2	tablespoons sugar
2	thin, prebaked pizza crusts (10 ounces)
1	cup oil packed sundried tomato strips, undrained
1	package herbed goat cheese (7 ounces)
1/2	cup black oil cured olives, Nicoise olives or sliced ripe olives
	Fresh basil for garnish (optional)

1. Peel and thinly slice onions. In a large, nonstick or heavy, well seasoned skillet, melt butter. Add onions and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes, until onions are softened and lightly caramelized. (May be made up to two days in advance and refrigerated.)
2. Preheat oven to 450° F. Brush crusts generously with oil from sundried tomatoes. Divide onions between crusts. Arrange sundried tomato strips, thin slices of goat cheese, PERDUE® SHORT CUTS®, and olives on top of onions. Drizzle with a little more tomato oil.
3. Place pizzas on baking sheets or directly on oven racks. Bake 10 to 12 minutes, until hot. Serve with a salad of baby greens and sliced fennel.