CILANTRO PESTO PIZZA

Cilantro Pesto Pizza image

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

10 Rhodes™ Dinner Rolls, thawed and risen
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon taco seasoning
2 tablespoons olive oil
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped tomato
2 tablespoons chopped green onions
CILANTRO PESTO:
2 cups fresh cilantro leaves
3 tablespoons pine nuts or chopped walnuts
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper to taste

Steps:

Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly., Poke holes in crust with a fork. Bake at 350° for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust., Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350° for 10-15 minutes.

Nutrition Facts :