Ingredients
- 1 can refrigerated pizza dough
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried tarragon leaves
- 1 12-oz. canned chicken, well drained
- 1/3 cup mayonnaise
- 2 tablespoons Honey-Dijon mustard
- 2 tablespoons plain yogurt
- 1/2 cup grated carrot
- 2 stalks celery, chopped
- 1 teaspoon dried tarragon leaves
- 1 avocado, peeled and chopped
Directions
Unroll pizza dough and place on greased cookie sheet. Cut into 4 pieces crosswise. Combine garlic, olive oil and tarragon in small bowl. Spoon half of this mixture over pizza dough pieces. Fold each dough piece in half, starting with short side. Press surface with fingers to dimple. Spoon remaining garlic mixture over folded dough pieces. Bake at 350 ° for 15 to 20 minutes until light golden brown. Meanwhile, combine remaining ingredients in small bowl. When focaccia is done, remove from oven, let cool slightly, then gently pull each apart to split in half and fill with chicken salad mixture.
This combination of textures and flavors is wonderful, so delicious you can serve to company. Makes enough for 4.
