Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1 (11-ounce) can refrigerated thin-crust pizza dough
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
How to Make It
Preheat oven to 425°.
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.
this was really tasty! used ground chicken and added some red bell pepper. didn't have green onion but subbed diced red onion instead. husband really liked. cut the grapes in smaller pieces as was mentioned. will def make again.