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Mon, Jun 17 2013 post by Amy

Cilantro Pesto Pizza

Cilantro Pesto Pizza... the title says it all!

The great thing about Pizza is the concept is the same but you can add all kinds of toppings to make it new!  That’s what Rhodes has done with this Cilantro Pesto Pizza. 

I am a super fan of Cilantro.  I have a flower pot of cilantro growing on my patio.  When I find a recipe that calls for cilantro; it’s a thrill to grab the scissors, run… (maybe walk, because I am carrying scissors) to the patio and cut some off to use in a recipe. (PS- Basil, chives & parsley all grow really well in flower pots too. Super fun and yummy for personal baking)

Okay back to the pizza.  The crust uses 10 Rhodes dinner rolls.  I took my 10 rolls, put them in a zip lock bag and put them into the refrigerator before I went to bed.  The next day when I was ready to start our pizza, I took out the bag of rolls and placed them on the counter for about 15 min., just to warm up a little.

 

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Take your 10 dinner rolls, press rolls together and start to roll them out into a 13-inch circle.  I rolled mine out about half way (maybe a 7 inch circle) covered with plastic wrap for about 10 min to let the dough rest.

 

 

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While the dough was resting I cut up my chicken.  I used 3 boneless, skinless breasts.  Cut your chicken into 1 inch cubes.  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.

 

 

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Next I prepared my pesto sauce. Combine the cilantro, jalapeno pepper, garlic, nuts, olive oil, lime juice (another favorite ingredient of mine) salt and pepper. Mix in your blender or food processor until almost smooth.

Set the sauce aside.

While the chicken is cooking I finished rolling out my pizza crust.  Now its much easier to get into a 13-inch circle!  Place your pizza dough 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.

After your crust has cooled, you will spread on your HOMEMADE pesto sauce.

 

 

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Next add chicken, top with cheese, tomatoes and green onion.

 

 

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Bake at 350°F 10-15 minutes. 

 

 

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You now have a gourmet pizza that came right from your oven!

Posted in Amy, Pizza & Calzones
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Cilantro Pesto Pizza

Servings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 25 min

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

Cilantro Pesto Pizza
4.8 / 5  (4 votes, 1 review )

Ingredients

10 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion

Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
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.

1 Comment

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