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Pesto Chicken Pizzas Recipe

Photo by: Taste of Home

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These quick-fix "pizzas" make a great meal or after-school snack, says Brigitte Raven from Greenfield, Indiana. She spreads tortillas with a cilantro pesto, then tops them with chicken, cheese, tomatoes and olives.

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8 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup minced fresh cilantro
1 cup minced fresh parsley
1/3 cup chopped walnuts
1/3 cup grated Parmesan cheese
2 garlic cloves
1/4 cup Crisco® Extra Virgin Olive Oil or Canola Oil
8 flour tortillas (6 inches)
1 cup diced cooked chicken
2 cups diced tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions

For pesto, in a blender, combine the first five ingredients; cover and process until blended. While processing, add oil in a steady stream.
Place tortillas on two ungreased baking sheets. Spread each with about 1 tablespoon pesto. Sprinkle with chicken, tomatoes, olives and cheese. Bake at 450° for 5-8 minutes or until cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 299 calories, 19 g fat (4 g saturated fat), 30 mg cholesterol, 531 mg sodium, 18 g carbohydrate, 2 g fiber, 15 g protein.

Pesto Chicken Pizzas published in Taste of Home June/July 2002, p41

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