Cilantro Pesto Pizza recipe (Pizza)

YOU'LL NEED

Yield: 8 Servings

10		Rhodes™ Dinner Rolls, thawed to room temperature
1	lb	boneless, skinless chicken breast, cut into 1-inch pieces
1	tablespoon	taco seasoning
2	tablespoons	olive oil
1½		grated colby-Jack cheese
½	tablespoons	chopped tomatoes
2	tablespoons	chopped green onion
Cilantro Pesto:
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

Posted by Rhodes Bake-N-Serv on Jun 21, 2013

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 350Â°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 350Â°F 10-15 minutes.

Video Instructions At: http://www.rhodesbread.com/recipes/view/2137

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