Cilantro Pesto Pizza


prep 0:30      


8 servings



10 Rhodes™ Dinner Rolls, thawed and risen
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 tbsp. taco seasoning
2 tbsp. olive oil
1-1/2 cup grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tbsp. chopped green onion

Cilantro Pesto

2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tbsp. pine nuts or
2 tbsp. olive oil
1 tbsp. fresh lime juice
salt and pepper to taste


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

Author's Comments

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

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