This was a big hit with my picky husband!
Chicken, Red Grape, and Pesto Pizza
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.
More From Cooking Light
- Calories: 364
- Fat: 14.4g
- Saturated fat: 4.8g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.4g
- Protein: 22.6g
- Carbohydrate: 34.6g
- Fiber: 1.7g
- Cholesterol: 55mg
- Iron: 2.5mg
- Sodium: 562mg
- Calcium: 191mg
- 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
- 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.
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