GARLIC BREAD CHICKEN PIZZA

Yes, you can make your own marinara sauce, garlic bread and chicken tenders (see related recipes), but if you want homemade French bread pizza fast, try making this version with refrigerated garlic bread, jarred sauce and frozen chicken tenders or leftover chicken cut into bitesize pieces. If using frozen bread, there is no need to defrost it first. Toss together a green salad while the pizzas bake, and you’ll have dinner in about 30 minutes.

Storage: Refrigerate for up to 4 days; reheat in a 350-degree oven for about 5 minutes.

One (10- to 12-ounce) package

frozen garlic bread

½ cup jarred marinara sauce 8 ounces baked or fried chicken

tenders or nuggets, breaded

or plain

1 ¾ cups (6 ounces) shredded cheese, such as fontina or mozzarella Crushed red pepper flakes, for

serving (optional) Grated parmesan cheese, for

serving (optional) Chopped fresh basil or parsley,

for serving (optional)

Position a rack in the middle of the oven and heat to 400 degrees. On a large, rimmed baking sheet, arrange the garlic bread, buttered side up. (If the bread is curled at the edges, set a sheet pan over and gently press down to flatten a bit.) Bake for about 8 minutes, or until the bread is just lightly browned.

Spread the marinara evenly over the bread. Cut the chicken into bite-size pieces and arrange over the sauce. Top with shredded mozzarella or fontina.

Bake for about 8 minutes, or until the cheese melts and starts to bubble.

Transfer to a cutting board and cut each piece of bread in half or quarters.

Then, transfer the pizza to plates and immediately sprinkle with pepper flakes, parmesan and/or parsley or basil, if using. Serve hot.

Makes 4 servings.

Nutrition information per serving (¼ loaf): Calories: 496; Total Fat: 26 g; Saturated Fat: 11 g; Cholesterol: 50 mg; Sodium: 991 mg; Carbohydrates: 42 g; Dietary Fiber: 2 g; Sugar: 3 g; Protein: 28 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice

TOM MCCORKLE FOR THE WASHINGTON POST