CILANTRO PESTO PIZZA

Cilantro Pesto Pizza image

Provided by Rhodes Bake-N-Serv

Categories Breads

Time 55m

Yield 8

Number Of Ingredients 14

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

Steps:

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.