Chicken-Pesto Pan Pizza

Pesto replaces the traditional pizza sauce for a nice taste-twist, adjust amounts to taste if desired

• Ready In: 39 mins
• Serves: 6-8

Ingredients

• 1 (8 ounce) can  pillsbury refrigerated  pizza dough
• 1⁄2 cup water
• 3  tablespoons olive oil
• 1 (35 g) package pesto sauce mix
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup ricotta cheese
• 1  small onion, chopped
• 2  cups  shredded  cooked chicken
• 1 (10 ounce) can  sliced mushrooms, welldrained
• 2  plum tomatoes, sliced
• 1  cup  shredded swiss cheese (or to taste)
• 1⁄4 cup  grated romano cheese

Directions

1. Set oven to 425 degrees F.
2. Unroll pizza crust into an ungreased 15 x 10-inch baking pan (can use a larger pan if desired) flatten dough and build up edges slightly.
3. Prick dough several times with a fork.
4. Bake for 7 mins, or until lightly browned.
5. Meanwhile, combine the water, oil and pesto sauce mix in a saucepan.
6. Cook until heated through (do not boil).
7. Add spinach, ricotta and onion; mix well.
8. Spread over crust.
9. Top with chicken, mushrooms, tomatoes and Swiss and romano cheese.
10. Bake at 425 degrees F for 7 mins or until crust is golden brown, and cheese is melted.