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Spinach-Pesto White Pizza

When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. —Janet Burbach, North Platte, Nebraska
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 slices

Ingredients

  • 1 teaspoon olive oil
  • 3 cups fresh baby spinach
  • 1/4 cup plus 1 tablespoon prepared pesto, divided
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 prebaked 12-inch pizza crust
  • 2 cups shredded part-skim mozzarella cheese
  • 5 bacon strips, cooked and crumbled
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded Parmesan cheese

Directions

  • Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto.
  • Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.
Nutrition Facts
1 slice: 453 calories, 22g fat (8g saturated fat), 52mg cholesterol, 956mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 30g protein.
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