Chicken Pesto Pizza

Presto! It’s pepped-up pizza with pesto, chicken, tomatoes and cheese!

Chicken Pesto Pizza


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Nutrition Info

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    Tips & Techniques

    Member recipe

    This recipe was submitted by a member and has not been tested in our kitchen.

    Ingredients

    • 1  can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
    • 1/2  cup refrigerated basil pesto (from 7-oz container)
    • 2  cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
    • 1  cup shredded cooked chicken breast
    • 2  large plum (Roma) tomatoes, thinly sliced
    • Fresh basil leaves, if desired

    Directions

    1. 1Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
    2. 2Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
    3. 3Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.
    4. 4Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

    Categories: Main Dishes, Pizza & Calzones

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