Cilantro Pesto Pizza

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Servs: 8   Prep:   Cook:

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Ingredients [?]

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


  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.
  2. 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.