Tuesday, December 14, 2010

Pesto Chicken and Grape Pizza

Adapted from the Cooking Light Magazine.

I came across this recipe awhile ago. I've probably made it 10 plus times and every time I make it for someone new they love it as much as I do. It sounds like a weird combination. Who puts grapes on a pizza? But it's really good. It includes one of my favorite things ever Pillsbury Pizza Crust. You can pretty much serve me anything on this dough and I'd like it. The recipe also makes me do one of my least favorite things ever which is taking chicken off the bone. I've learn to not let it bother me and some of my most loved recipes include chicken that has been taken off the rotisserie.


1 can refrigerated pizza dough (thin or regular)
1/2 cup pesto
1 teaspoon minced garlic
1 rotisserie chicken
1 hearty bunch of grapes
1 bag of mozzarella cheese

Put oven at 400 degrees. Pick chicken off the rotisserie. If you don't use it all you could always make chicken salad or something else with it. Cut grapes into half.

Lay pizza on ungreased cookie sheet as even as you can get it. Mix Pesto and garlic together and then spread evenly over the dough.

Layer on chicken, grapes, and Mozzarella cheese as you would a normal pizza and toppings. 

Bake for about 11 to 14 minutes as directed on the dough. Let cool and cut into slices. 

And that is my pizza! Kathryn

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