Cilantro Pesto Pizza

A great new twist on pesto with this southwest style pizza!

5.0 / 5  (4 votes, 0 reviews )
+ Add to Recipe Box Print
Servings: 8
Skills: Intermediate
Prep Time: 30 min (not including thaw time)
Bake Time: 25 min

Ingredients

  1. 10 Rhodes™ Dinner Rolls, thawed to room temperature
  2. 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  3. 1 tablespoon taco seasoning
  4. 2 tablespoons olive oil
  5. 1 1/2 cups grated colby-Jack cheese
  6. 1/2 cup chopped tomatoes
  7. 2 tablespoons chopped green onion
  8. Cilantro Pesto:
  9. 2 cups cilantro leaves
  10. 1 jalapeno pepper, seeded and chopped
  11. 2 cloves garlic, minced
  12. 3 tablespoons pine nuts or walnuts
  13. 2 tablespoons olive oil
  14. 1 tablespoon fresh lime juice
  15. salt and pepper to taste

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming.

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.