Healthy Tomato and Chicken Pizza

This recipe was in the June issue of Fitness magazine. I think I'm going to make it for supper tonight!

Nonstick cooking spray
1 tablespoon cornmeal
1 10-ounce package refrigerated pizza dough
3 medium plum tomatoes, thinly sliced
4 ounces cooked chicken, cut into 1-inch cubes
3 tablespoons snipped fresh basil
1/4 teaspoon coarsely ground pepper
1 cup shredded reduced-fat mozzarella cheese

1. Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges.

2. Arrange tomato slices and chicken on dough. Add basil and pepper, and top with mozzarella.

3. Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly.

~ Courtesy of Fitness magazine