Ingredients
| Quantity | Ingredients |
|---|---|
| 11 oz | refrigerated thin-crust pizza dough |
| 1/3 cup | pesto |
| 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 |
Directions
- 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.
Serves 6.
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
Source: www.cookinglight.com