Cilantro Pesto Pizza
  • 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!