Pillsbury® Chicken Pesto Pizza

 Recipe
Presto! It’s pepped-up pizza with pesto, chicken, tomatoes and cheese!

Yield:

6 servings

Recipe from

 Recipe

Recipe Time

Prep: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 450
Fat 25 g
Fiber 2 g
Protein 25 g
Sodium 80 mg

Ingredients

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
1/2 cup refrigerated basil pesto (from 7-oz container)
2 cups shredded reduced-fat mozzarella cheese or Italian cheese blend (8 oz)
1 cup shredded cooked chicken breast
2 large plum (Roma) tomatoes, thinly sliced
Fresh basil leaves, if desired

Preparation

Step 1: Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

Step 2: Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

Step 3: Spread pesto to within 1/2 inch of edges of crust. Top with 1 1/2 cups of the cheese, the chicken and tomatoes; sprinkle with remaining 1/2 cup cheese.

Step 4: Bake 5 minutes longer or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. To serve, cut into 6 rows by 3 rows.

 

Expert Tips:

  • For an appetizer, cut pizza into bite-size squares, and insert a party toothpick into each piece.
  • Go from turf to surf! Use 1/2 lb cooked shrimp in place of the chicken in this recipe.
  • Sprinkle the pizza with fresh cracked pepper for an extra boost of flavor.

Note:

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