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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A packaged pesto mix tastefully replaces traditional tomato sauce in this tempting pizza from Juanita Fleck. Served alongside a tossed green salad, this is one of my husband's favorite meals, wries the Bullhead City, Arizona cook. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1/2 cup water |
3 tablespoons olive oil |
1 envelope pesto sauce mix |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup ricotta cheese |
1/4 cup chopped onion |
2 cups shredded cooked chicken |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
4 plum tomatoes, sliced |
1 cup (4 ounces) shredded swiss cheese |
1/4 cup grated romano cheese |
Directions:
1. Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
2. Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
3. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted. Yield: 8 servings.
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