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Pillsbury® Chicken Pesto Pizza

Prep time 15 mins
Total time 25 mins
Yield 6 servings
Presto! It’s pepped-up pizza with pesto, chicken, tomatoes and cheese!


  • 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

Nutrition Information

  • calories 450
  • fat 25 g
  • fiber 2 g
  • protein 25 g
  • sodium 80 mg

How to Make It

  1. 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.

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

  3. 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.

  4. 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.


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