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Chicken-Pesto Pan Pizza

 Chicken-Pesto Pan Pizza
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.
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup water
  • 3 tablespoons olive 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.
  • Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss
  • and Romano cheeses. Bake at 425° for 7 minutes or until crust is

2 of 2

Chicken-Pesto Pan Pizza (continued)

Directions (continued)

  • golden and cheese is melted. Yield: 8 servings.
Nutritional 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.