Pizza Provençal

Ingredients

• 2 tablespoons basil fresh chopped
• 3 tablespoons basil leaves fresh
• 1.5 teaspoons garlic fresh minced
• 3 ounces goat cheese crumbled
• 16 ounce bread split italian
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 3 tablespoons oil-packed sun-dried tomatoes drained
• 0.3 cup niçoise olives pitted
• 6 ounces roasted boneless skinless thinly sliced
• 1 teaspoon water 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Combine first 7 ingredients in a food processor; process until smooth.
3. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use).
4. Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese.
5. Bake at 450 for 10 minutes or until heated.
6. Sprinkle with basil.
7. Cut into 4 pieces.
8. Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender.
9. Drain and rinse with cold water; drain.
10. Place beans in a small bowl.
11. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans.
12. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.