Tuesday, September 8, 2009

Chicken, Pesto and Grape Pizza

After completing my usual routine of making a two week grocery list for shopping at the market on Saturday I was impressed because most of the dinners this week will be new recipes for me. It is always exciting to try new recipes!

Dinner Tonight:
Chicken, Pesto and Grape Pizza
from Cooking Light

(11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
1. Preheat oven to 425°.

2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough,

leaving a 1/2-inch border around edges.

Arrange grapes evenly over dough; top evenly with chicken. ( I reversed these)

Top with garlic and mozzarella; sprinkle with Romano and pepper.

Bake at 425° for 20 minutes or until crust is golden brown.

Very Good! and I love the unique flavors.
I think this Chicken, Pesto and Red Grape Pizza recipe is a keeper!

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