Pesto Chicken Pizza

recipe

Yield:

4 servings (serving size: 1 slice)

Nutritional Information

Calories 572
Fat 28 g
Satfat 8 g
Monofat 12 g
Polyfat 2 g
Protein 40 g
Carbohydrate 41 g
Fiber 3 g
Cholesterol 86 mg
Iron 5 mg
Sodium 957 mg
Calcium 447 mg

Ingredients

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup commercial pesto
2 cups sliced roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup chopped drained oil-packed sun-dried tomato halves
3/4 cup (3 ounces) shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

Preheat oven to 425°. Place pizza crust on a baking sheet. Spread pesto over pizza crust, leaving a 1/2-inch border, and top crust with chicken, sun-dried tomato halves, cheese, salt, and pepper. Bake at 425° for 15 minutes or until cheese melts.

Note:

Jerry Gulley II,

Health

June 2004
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