CILANTRO PESTO PIZZA

 

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

Ingredients

  • 10 Rhodes™ Dinner Rolls, thawed to room temperature
  • 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

Directions

  • Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming. 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.

Notes

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

Website Credit: http://www.rhodesbread.com/recipes/view/2137

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