 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
A great new twist on pesto with this southwest style pizza! Ingredients:
10 rhodes frozen dinner rolls, thawed to room temperature |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 tablespoon taco seasoning |
2 tablespoons olive oil |
1 1/2 cups grated colby-monterey jack cheese |
1/2 cup chopped tomato |
2 tablespoons chopped green onions |
2 cups cilantro leaves |
1 jalapeno pepper, seeded and chopped |
2 garlic cloves, minced |
3 tablespoons pine nuts or 3 tablespoons walnuts |
2 tablespoons olive oil |
1 tablespoon fresh lime juice |
salt and pepper |
Directions:
1. Spray counter lightly with non-stick cooking spray.
2. Combine rolls together and roll into a 13-inch circle.
3. Place on a sprayed 12-inch pizza pan.
4. Poke several times with a fork to prevent bubbles from forming.
5. Bake at 350°F 10 minutes. Remove from oven to cool.
6. Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
7. Spread evenly over cooled crust.
8. In a bowl, combine chicken and taco seasoning and mix well.
9. Heat olive oil in a skillet over medium heat.
10. Add chicken and cook until cooked through.
11. Place chicken evenly over pesto.
12. Top with cheese, tomatoes and green onion.
13. Bake at 350°F 10-15 minutes.
|
|