CHICKEN-PESTO PAN PIZZA

Chicken-Pesto Pan Pizza image

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.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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 shredded Swiss cheese
1/4 cup grated Romano cheese

Steps:

Unroll pizza crust into an ungreased 15x10x1-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., 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. , 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.

Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 866mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.