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Chicken-Pesto Pan Pizza

Name: Chicken-Pesto Pan Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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.

Chicken-Pesto Pan Pizza Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Chicken-Pesto Pan Pizza

Total Time

Makes

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Ingredients

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