• 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

1. 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.
2. Poke several times with a fork and bake at 350°F 10 minutes.
3. Remove from oven to cool.
4. Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
5. Spread evenly over cooled crust.
6. In a bowl, combine chicken and taco seasoning and mix well.
7. Heat olive oil in a skillet over medium heat.
8. Add chicken and cook until cooked through.
9. Place chicken evenly over pesto.
10. Top with cheese, tomatoes and green onion.
11. Bake at 350°F 10-15 minutes.

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