Cilantro Pesto Pizza

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Member since 2007

Serves 8 | Prep Time 30 minutes | Cook Time 25 minutes

Why I Love This Recipe

A great new twist on pesto with this southwest style pizza!

Ingredients You'll Need

10 Rhodes™ Dinner Rolls, thawed and risen
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion

Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste


Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan.

Poke several times with a fork and bake at 350°F 10 minutes.

Remove from oven to cool.

Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.

Spread evenly over cooled crust.

In a bowl, combine chicken and taco seasoning and mix well.

Heat olive oil in a skillet over medium heat.

Add chicken and cook until cooked through.

Place chicken evenly over pesto.

Top with cheese, tomatoes and green onion.

Bake at 350°F 10-15 minutes.

Questions, Comments & Reviews

The pesto sounds really good. Have you used it in any other dishes?

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