Cilantro Pesto Chicken Pizza

By ccavaletti

Ingredients

• Cilantro Pesto:
• 2 (11 oz) can refrigerated thin-crust pizza dough
• 1 lb chicken tenderloins, cut into 1-inch pieces
• 1 Tbsp taco seasoning
• 2 Tbsp vegetable oil
• 1 (8 oz) package shredded colby-Jack cheese
• 1/2 c seeded and chopped tomatoes
• 1/4 c thinly sliced red onion
• Garnish: taco sauce, sour cream
• 2 c cilantro leaves
• 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1 Tbsp fresh lime juice

Details

Servings 4

Preparation

Step 1

Preheat oven to 400º. Line a baking sheet with parchment paper.

Unroll pizza dough on prepared baking sheet. Bake for 5 minutes, Spread Cilantro Pesto evenly over crust, leaving a 1/2-inch border.

In a medium bowl, combine chicken and taco seasoning.

In a medium skillet, heat oil over medium-high heat. Add chicken, and cook for 6 to 8 minutes, or until chicken is cooked through. Place chicken evenly over pesto. Top evenly with cheese, tomatoes, and onion.

Bake for 10 to 12 minutes, or until crust is browned and cheese is melted and bubbly.

Garnish with taco sauce and sour cream, if desired.

Note: Chicken can be cooked up to 2 days ahead and stored, covered, in the refrigerator.

From Cooking with Paula Deen, May/June 2009