Cilantro Pesto Pizza recipe (Pizza)


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
  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


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 350°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 350°F 10-15 minutes.

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