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Prep Time: 25 Minutes Cook Time: 14 Minutes |
Ready In: 39 Minutes Servings: 8 |
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Pesto replaces the traditional pizza sauce for a nice taste-twist, adjust amounts to taste if desired Ingredients:
1 (8 ounce) can pillsbury refrigerated pizza dough |
1/2 cup water |
3 tablespoons olive oil |
1 (35 g) package pesto sauce mix |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup ricotta cheese |
1 small onion, chopped |
2 cups shredded cooked chicken |
1 (10 ounce) can sliced mushrooms, welldrained |
2 plum tomatoes, sliced |
1 cup shredded swiss cheese (or to taste) |
1/4 cup grated romano cheese |
Directions:
1. Set oven to 425 degrees F.
2. Unroll pizza crust into an ungreased 15 x 10-inch baking pan (can use a larger pan if desired) flatten dough and build up edges slightly.
3. Prick dough several times with a fork.
4. Bake for 7 mins, or until lightly browned.
5. Meanwhile, combine the water, oil and pesto sauce mix in a saucepan.
6. Cook until heated through (do not boil).
7. Add spinach, ricotta and onion; mix well.
8. Spread over crust.
9. Top with chicken, mushrooms, tomatoes and Swiss and romano cheese.
10. Bake at 425 degrees F for 7 mins or until crust is golden brown, and cheese is melted.
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