Chicken, Red Grape, and Pesto Pizza


Chicken, Red Grape, and Pesto Pizza


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


  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.
  3. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper.
  4. 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