Cilantro Pesto Pizza

A great new twist on pesto with this southwest style pizza! Full Recipe At: http://www.rhodesbread.com/recipes/view/2137

• Ready In: 55 mins
• Yields: 8

Ingredients

• 10  rhodes  frozen 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
• 1 1⁄2 cups  grated colby-monterey jack cheese
• 1⁄2 cup chopped tomato
• 2  tablespoons  chopped green onions

• Cilantro Pesto

• 2  cups cilantro leaves
• 1  jalapeno pepper, seeded and chopped
• 2  garlic cloves, minced
• 3  tablespoons pine nuts or 3  tablespoons walnuts
• 2  tablespoons olive oil
• 1  tablespoon fresh lime juice
•  salt and pepper

Directions

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