Print Options

 
 
 
 Print
Pesto Chicken Pizzas Recipe

Pesto Chicken Pizzas Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings

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 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

Directions

  • 1. For pesto, in a blender, combine the first five ingredients; cover and process until blended. While processing, add oil in a steady stream.
  • 2. 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.

Nutritional 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.