Ingredients
| 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 | | walnuts | | 2 tbsp. | olive oil | | 1 tbsp. | fresh lime juice | | salt and pepper to taste |
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Instructions
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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