• Cooking Time: 25 minutes
  • Servings: 8
  • Preparation Time: 30 minutes


  • 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.


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

Categories: Pizza 

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