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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Chicken-Pesto Pizza |
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Serves: 4 Print this Recipeprep: 15 min bake: 10 min 1 package (16 ounces) italian breads shell or ready-to-serve pizza crust (12 to 14 inches in diameter) 1 7-ounce container 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 450°. 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. 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 package and then cut into slices. 1 SERVING: Calories 825 (Calories from Fat 430); Fat 48g (Saturated 17g); Cholesterol 80mg; Sodium 1450mg; Carbohydrate 60g (Dietary Fiber 5g); Protein 39g * % DAILY VALUE: Vitamin A 34%; Vitamin C 22%; Calcium 54%; Iron 32% * DIET EXCHANGES: 3 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 6 1/2 Fat * CARBOHYDRATE CHOICES: 4 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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