TOTAL TIME: Prep: 45 min. Bake: 10 min.
MAKES: 6-8 servings

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

  1. 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.
  2. 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.
  3. 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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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