Chicken, Red Grape, and Pesto Pizza
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 349.9
- Total Fat: 14.1 g
- Cholesterol: 43.5 mg
- Sodium: 662.2 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 0.8 g
- Protein: 20.2 g
View full nutritional breakdown of Chicken, Red Grape, and Pesto Pizza calories by ingredient
Introduction
I know it sounds crazy, but it's delicious!! I know it sounds crazy, but it's delicious!!Number of Servings: 6
Ingredients
-
1 (11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
Directions
6 servings (serving size: 2 wedges)
1. Preheat oven to 425°.
2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
-Cooking Light Magazine
Wine note: The eclectic flavors of this pizza make it an ideal match for a fun white blend like Seven Daughters Winemaker's Blend White, NV ($12). Great acidity balances the pesto, with its rich olive oil, nuts, and cheese. -Jeffery Lindenmuth
Number of Servings: 6
Recipe submitted by SparkPeople user AMARELAVITA.
1. Preheat oven to 425°.
2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
-Cooking Light Magazine
Wine note: The eclectic flavors of this pizza make it an ideal match for a fun white blend like Seven Daughters Winemaker's Blend White, NV ($12). Great acidity balances the pesto, with its rich olive oil, nuts, and cheese. -Jeffery Lindenmuth
Number of Servings: 6
Recipe submitted by SparkPeople user AMARELAVITA.