Chicken-Pesto Pan Pizza Recipe

3.5 1 2
Chicken-Pesto Pan Pizza Recipe
Chicken-Pesto Pan Pizza Recipe photo by Taste of Home
Publisher Photo

Chicken-Pesto Pan Pizza Recipe

Read Reviews
3.5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/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 shredded Swiss cheese
  • 1/4 cup grated Romano cheese

Directions

Unroll pizza crust into an ungreased 15x10x1-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 golden and cheese is melted. Yield: 8 servings.
Originally published as Chicken-Pesto Pan Pizza in Quick Cooking May/June 2001, p42

Nutritional Facts

1 slice: 368 calories, 16g fat (6g saturated fat), 54mg cholesterol, 866mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 24g protein.

  • 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 shredded Swiss cheese
  • 1/4 cup grated Romano cheese
  1. Unroll pizza crust into an ungreased 15x10x1-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.
  2. 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.
  3. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted. Yield: 8 servings.
Originally published as Chicken-Pesto Pan Pizza in Quick Cooking May/June 2001, p42

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MY REVIEW
rayeellen User ID: 602940 36226
Reviewed Jul. 30, 2012

"Would I make this again? YEAH! My daughters have asked for every day since I made it the first time. Great way to use leftover chicken and the pesto sauce mix is very flavorful. Yummy!"

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