Pesto pizza with olives and chicken

Ingredients for 4 servings:

• 300 g chicken breast fillet(s)
• 1 roll(s) of pizza dough from the refrigerated section
• 100 g pesto, green
• 60 g arugula
• 3 shallots
• 150 g green olives, pitted
• 50 g Parmesan
• 100 g crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Rinse the chicken breast, pat dry, and fry whole in a pan with a little oil. Remove from the pan, season with salt and pepper, let cool, and cut into thin slices. Wash the arugula, spin dry, and remove the thick stalks. Peel the shallots, then slice into thin rings. Drain the olives, slice half into rings, and leave the other half whole. Place the pizza dough on a baking sheet and spread the pesto evenly but thinly. Arrange the olives, olive slices, and shallot rings on the pizza. Now arrange the chicken slices on the pizza. Spread crème fraîche in the spaces between, but do not spread it all over. Finish baking the pizza in the oven according to the instructions on the dough package. Now shave the Parmesan cheese over the finished pizza and scatter the arugula on top, then serve immediately while hot.