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Chicken-Pesto Pan Pizza Recipe

Photo by: Taste of Home

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.

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6-8 Servings
Prep/Total Time: 30 min.

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup water
3 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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 (4 ounces) shredded Swiss cheese
1/4 cup grated Romano cheese

Directions

Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-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; mix well. Spread over crust. Top with the chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 slice equals 368 calories, 16 g fat (6 g saturated fat), 54 mg cholesterol, 866 mg sodium, 32 g carbohydrate, 3 g fiber, 24 g protein.

Chicken-Pesto Pan Pizza published in Quick Cooking May/June 2001, p42

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