|11 oz||refrigerated thin-crust pizza dough|
|1 1/2 cups||seedless red grapes, halved|
|8 oz||shredded skinless, boneless rotisserie chicken breast|
|3||garlic cloves, thinly sliced|
|4 oz||fresh mozzarella cheese, thinly sliced|
|3 tbsp||grated Romano cheese|
|1/4 tsp||black pepper|
|1/4 cup||sliced green onions|
- Preheat oven to 425°.
- 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.
CALORIES 364 ; FAT 14.4g (sat 4.8g,mono 6.3g,poly 1.4g); CHOLESTEROL 55mg; CALCIUM 191mg; CARBOHYDRATE 34.6g; SODIUM 562mg; PROTEIN 22.6g; FIBER 1.7g; IRON 2.5mg
Cooking Light, SEPTEMBER 2009