Chicken, Red Grape, and Pesto Pizza

Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.

Yield:

6 servings (serving size: 2 wedges)

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional Information

Calories 364
Fat 14.4 g
Satfat 4.8 g
Monofat 6.3 g
Polyfat 1.4 g
Protein 22.6 g
Carbohydrate 34.6 g
Fiber 1.7 g
Cholesterol 55 mg
Iron 2.5 mg
Sodium 562 mg
Calcium 191 mg

Ingredients

1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions

Preparation

1. Preheat oven to 425°.

2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.

Note:

David Bonom,

September 2009