Cilantro Pesto Pizza

By Rhodesbread

A great new twist on pesto with this southwest style pizza!

Ingredients

• Cilantro Pesto:
• 10 Rhodes™ Dinner Rolls, thawed and risen
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1 1/2 cups grated colby-Jack cheese
• 1/2 cup chopped tomatoes
• 2 tablespoons chopped green onion
• 2 cups cilantro leaves
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 3 tablespoons pine nuts or walnuts
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork and bake at 350°F 10 minutes. Remove from oven to cool.
Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.