Chicken-Pesto Pizza

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

  • 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)

  • 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

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

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.