Cilantro Pesto Pizza Recipe

Cilantro Pesto Pizza Recipe photo by RHODES™

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—Taste of Home Cooking School

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Cilantro Pesto Pizza Recipe

Prep: 45 min. Bake: 10 min.

Yield: 6-8 Servings

45 10 55

Ingredients

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

Directions

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. Yield: 6-8 servings.

Originally published as Cilantro Pesto Pizza in Taste of Home Cooking School Collection Fall 2009, p28

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.