Chicken-pesto pizza - perfect for Italian cuisine that can be ready in 25 minutes.
package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
container (7 ounces) refrigerated basil pesto
cup chopped cooked chicken
roma (plum) tomatoes, chopped
cup oil-packed sun-dried tomatoes, drained and sliced
cups shredded provolone cheese (6 ounces)
Heat oven to 450º. Place bread shell on ungreased cookie sheet.
Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.
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 PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:4 Starch; 1 Vegetable; 3 Lean Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.