Chicken-Pesto Pizza

Chicken-Pesto Pizza

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

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  1. Heat oven to 450ยบ. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
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.

Nutrition Information:

1 Serving (1 serving)
  • Calories 800
    • (Calories from Fat 415),
  • Total Fat 46g
    • (Saturated Fat 14g,),
  • Cholesterol 75mg;
  • Sodium 1350mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 5g,
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 7 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.