Pesto Chicken Cauliflower Pizza

Ingredients

• 1 cup cherry tomatoes
• 2 tsp minted garlic
• to taste salt
• to taste black pepper
• 1 cauliflower pizza crust
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese
• 1 rotisserie chicken breast
• 1 (4 oz) goat cheese log
• 1/4 cup shaved parmesan cheese
• 1/4 cup grated parmesan cheese
• to taste red pepper flakes

Instructions

1. Preheat your oven to 450°F using the convection bake setting.
2. Wash and halve about 1 cup of cherry tomatoes.
3. Mince 2 cloves of garlic and toss the tomatoes with the garlic, salt, and pepper to taste.
4. Spread the tomatoes on a baking sheet and place in the oven to roast while it preheats, about 10-15 minutes until softened and slightly caramelized.
5. Place 1 cauliflower pizza crust on a wire rack set over a baking sheet.
6. Spread 1/2 cup pesto evenly over the crust.
7. Sprinkle 1 cup shredded mozzarella cheese over the pesto.
8. Chop 1 rotisserie chicken breast into bite-sized pieces and scatter over the cheese.
9. Crumble 1 (4-ounce) log of goat cheese over the top.
10. Add the roasted cherry tomatoes and sprinkle with 1/4 cup shaved parmesan cheese.
11. Bake the pizza on the middle oven rack for 13-15 minutes, until the crust is crispy and the cheese is melted and bubbly.
12. Remove the pizza from the oven and let it rest for 5 minutes.
13. Slice the pizza into 8 pieces.
14. Top with 1/4 cup grated parmesan cheese and red pepper flakes to taste.
15. Serve hot with a fork and knife if desired.