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Pesto Chicken Pizzas
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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 olive 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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |