Cilantro Pesto Pizza
(from rhodesbread’s recipe box)
A great new twist on pesto with this southwest style pizza!
Source: www.rhodesbread.com
Prep time: 30 minutes
Cook time: 25 minutes
Serves 8 people
Categories: Cilantro Pesto Pizza
Ingredients
- 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
Directions
-
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.