Chicken Pesto Pizza
Chicken Pesto Pan Pizza
1 tube (10 ozs) refrigerated pizza crust
1/2 cup water
3 Tbs olive or vegetable oil
1 pkg (10 ozs) frozen chopped spinach, thawed and squeezed ry
1/2 cup ricotta cheese
1/4 cup chopped onion
2 cups shredded cooked chicken
1 jar (4.5 ozs) sliced mushrooms, drained
4 plum tomatoes, sliced
1 cup (4 ozs) shredded swiss cheese
1/4 cup grated Romano cheese
Unroll pizza crust into an ungreased 15 x 10 x 1 inch baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 deg for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion; mix well. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425 deg for 7 minutes or until crust is golden and cheese melted. Yield: 6-8 servings.
1 tube (10 ozs) refrigerated pizza crust
1/2 cup water
3 Tbs olive or vegetable oil
1 pkg (10 ozs) frozen chopped spinach, thawed and squeezed ry
1/2 cup ricotta cheese
1/4 cup chopped onion
2 cups shredded cooked chicken
1 jar (4.5 ozs) sliced mushrooms, drained
4 plum tomatoes, sliced
1 cup (4 ozs) shredded swiss cheese
1/4 cup grated Romano cheese
Unroll pizza crust into an ungreased 15 x 10 x 1 inch baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 deg for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion; mix well. Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425 deg for 7 minutes or until crust is golden and cheese melted. Yield: 6-8 servings.
