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Chicken-Pesto Pizza

Chicken-pesto pizza - perfect for Italian cuisine that can be ready in 25 minutes.

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

1: package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)

1: container (7 ounces) refrigerated basil pesto

1: cup chopped cooked chicken

4: roma (plum) tomatoes, chopped

1/4: cup oil-packed sun-dried tomatoes, drained and sliced

1 1/2: cups shredded provolone cheese (6 ounces)

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Directions

1 Heat oven to 450º. Place bread shell on ungreased cookie sheet.
2 Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.

EXPERT TIPS

Expert Tips

For a lower-fat version, try reduced-fat pesto and sun-dried tomatoes that aren't packed in oil. Soak the sun-dried tomatoes as directed on the package and then cut into slices.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 800
Calories from Fat: 415),

% Daily Value

Total Fat: 46g; 46%
(Saturated Fat 14g, 14% ),
Cholesterol: 75mg; 75%;
Sodium: 1350mg; 1350%;
Total Carbohydrate: 67g; 67%
(Dietary Fiber 5g 5% ),
Protein: 34g; 34%

% Daily Value*:

Iron: 32%;

Exchanges:

4 Starch; 1 Vegetable; 3 Lean Meat; 7 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 8/22/2010 3:43:25 PM REPORT ABUSE LIla_Burnside said:

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While I was less than impressed with the pizza, my fiance was a huge fan of it and has asked me to make it again soon. I added a sliced, carmelized onion which complimented the flavor of the pesto. However, the next time I make it I'm going to halve the amount of the pesto and roma tomatoes and quarter the amount of the sun-dried tomatoes. It was a bit top heavy on the veggies and the sweet of the onions with the sweet of the s.d. tomatoes was a bit much.

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