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!
Chicken, Pesto and Grape Pizza
from Cooking Light
(11-ounce) can refrigerated thin-crust pizza dough
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!