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A great new twist on pesto with this southwest style pizza! Servings: 8 Skills: Intermediate Prep Time: 30 min (not including thaw time) Bake Time: 25 min Ingredients
10 Rhodes Dinner Rolls, thawed and risen 1 pound boneless, skinless chicken breast, cut into 1-inch pieces 1 tablespoon taco seasoning 2 tablespoons olive oil 1 1/2 cups grated colby-Jack cheese 1/2 cup chopped tomatoes 2 tablespoons chopped green onion
Cilantro Pesto: 2 cups cilantro leaves 1 jalapeno pepper, seeded and chopped 2 cloves garlic, minced 3 tablespoons pine nuts or walnuts 2 tablespoons olive oil 1 tablespoon fresh lime juice salt and pepper to taste Instructions
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork and bake at 350°F 10 minutes. Remove from oven to cool. Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.