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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 425°.
  2. 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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