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Chicken, Red Grape, and Pesto Pizza

Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Total time 32 mins
Yield 6 servings (serving size: 2 wedges)
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.

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

Nutrition 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

How to Make It

  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.